Blueberry Scones Mix in a Jar

Stir together flour, sugar, milk, baking powder, lemon peel and salt. Cut in shortening using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in berries.

Layer into a 1-quart canning jar, tapping gently on the counter between layers to settle before adding the next. Add additional dried blueberries to fill in small gaps if necessary.

This stores at room temperature for up to 6 weeks, or freeze for up to 6 months.

Attach the following instructions on a gift tag:

Blueberry Scones:

Place jar contents in a large mixing bowl. Add 1 beaten egg and 1/4 cup water. Stir just until moistened.

Turn dough out onto a lightly floured surface and quickly knead gently for 12 to 15 strokes or until nearly smooth. Pat to 1/2 inch thickness. Cut into desired shapes.

Place 1 inch apart on an ungreased baking sheet. Brush with milk. Bake at 400 degrees F for 12 to 15 minutes or until golden. Transfer to a rack to cool slightly, and serve warm.