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Blueberry Scones

2 cups flour
1/2 cup vanilla sugar
1/4 cup nonfat dry milk powder
2 tsp baking powder
1 tsp dried lemon peel
1/4 tsp salt
1/3 cup shortening
1 cup dried blueberries

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. Stores at room temp for up to 6
weeks, or freeze for up to 6 months.


GIFT TAG DIRECTIONS:

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

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