Berry Scone Mix in a Jar
Submitted by: Brenda Smith from Gooseberry Patch
Originally shared on the web 02/21/2011
2 c. all-purpose flour
1/2 c. vanilla sugar
1/4 c. powdered milk
2 t. baking powder
1 t. lemon zest
1/4 t. salt
1/3 c. shortening
1 c. sweetened, dried blueberries
Stir together flour, sugar, milk, baking powder, lemon zest and salt in a large bowl. Cut in shortening using a pastry cutter or fork, until mixture resembles coarse crumbs. Stir in berries. Pour into a one-quart, wide-mouth canning jar; pack down gently. Add additional berries to fill jar if necessary. Secure lid; attach instructions. Store at room temperature for up to 6 weeks, or freeze up to 6 months.
Instructions:
Place scone mix in a large bowl; toss gently to mix. Add one beaten egg and 1/4 cup water; stir just until moistened. Turn dough out onto a lightly floured surface; quickly knead gently for 12 to 15 strokes, or until nearly smooth. Pat to 1/2-inch thick. Cut into desired shapes and place one inch apart on an ungreased baking sheet. Brush with milk. Bake at 400 degrees for 12 to 15 minutes, or until golden. Transfer to a wire rack to cool slightly; serve warm. Makes 6 to 8 scones.
Submitted by: Brenda Smith from Gooseberry Patch
Originally shared on the web 02/21/2011
2 c. all-purpose flour
1/2 c. vanilla sugar
1/4 c. powdered milk
2 t. baking powder
1 t. lemon zest
1/4 t. salt
1/3 c. shortening
1 c. sweetened, dried blueberries
Stir together flour, sugar, milk, baking powder, lemon zest and salt in a large bowl. Cut in shortening using a pastry cutter or fork, until mixture resembles coarse crumbs. Stir in berries. Pour into a one-quart, wide-mouth canning jar; pack down gently. Add additional berries to fill jar if necessary. Secure lid; attach instructions. Store at room temperature for up to 6 weeks, or freeze up to 6 months.
Instructions:
Place scone mix in a large bowl; toss gently to mix. Add one beaten egg and 1/4 cup water; stir just until moistened. Turn dough out onto a lightly floured surface; quickly knead gently for 12 to 15 strokes, or until nearly smooth. Pat to 1/2-inch thick. Cut into desired shapes and place one inch apart on an ungreased baking sheet. Brush with milk. Bake at 400 degrees for 12 to 15 minutes, or until golden. Transfer to a wire rack to cool slightly; serve warm. Makes 6 to 8 scones.
Billie C.
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