Food and Nutrition

Accessibility


| Share

Blueberry Scones Mix in a Jar

Blueberry Scones Mix in a Jar
 
Blueberry Scones Mix in a Jar
This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 2 c. all purpose flour
  • 1/2 c. granulated sugar
  • 1/4 c. nonfat dry milk powder
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 c. shortening
  • 1 c. dried blueberries

Directions

Stir together the flour, sugar, dry milk, baking powder and salt. Use a fork to cut in the shortening until the mixture looks crumbly. Pour into a 1 quart glass jar and top with the blueberries.  Add more dried fruit to fill in the gap between the flour and top of jar, if needed. You may also place the mix in a zipper-top plastic bag.  Copy the following Scone Recipe, or use the printable tags found below, and add to jar or plastic bag. Use immediately or store this scone mix up to six weeks at room temperature or freeze for up to six months.

 

Blueberry or Cranberry Scone Recipe

Store this scone mix up to six weeks at room temperature or freeze for up to six months. Place the jar contents into a large mixing bowl. Add the following ingredients and mix until moistened:

¼ tsp. vanilla extract
½ tsp. lemon juice
1 beaten egg
¼ c. water

Turn the dough onto a lightly floured surface, quickly yet gently kneading for 12 to 15 strokes or until smooth. Pat to ½-inch thickness.  Cut into desired shape using a cookie cutter or knife. Place each scone 1 inch apart on a greased baking sheet. Bake at 400 F for 12 to 15 minutes, or until golden brown. Transfer to a cooking rack. Serve warm

 

Makes 15 servings.

Per Serving: about 180 calories, 5 grams (g) of fat, 29 g carbohydrate, 3 g protein, 3 g fiber, and 150 mg sodium.

Files
Printable Jar Tag   351.9 KB  
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.