Apricot Scone Recipe

Here is the recipe for the scones that we made today.-Jo

Apricot Scones in a Jar
Online tutorial with photos: http://whimsy-girl.blogspot.com/2008/08/apricot-scone-mix.html

INGREDIENTS:
-2 CUPS all-purpose unbleached flour

-1/2 CUP vanilla sugar** (I just used regular sugar.)

-1/4 CUP nonfat dry milk powder

-2 tsp baking powder

-1 tsp dried lemon/orange peel

-1/4 tsp salt

-1 CUP dried apricots (or blueberries, cranberries, etc.)

DIRECTIONS:
Stir together flour, sugar, milk, baking powder, lemon peel & salt. Layer the dried ingredients & the apricots (or other dried fruit) into one-quart canning jar, tapping gently on counter between layers to settle before adding the next. (I just plopped my dry ingredients on the bottom & the fruit on top.) Stores at room temperature for up to six weeks, or freeze for up to six months.

*You can also add shortening to gift jar by cutting it into dried ingredients before adding to jar. It has a shorter shelf life with the shortening added, though.

** To make vanilla sugar, fill one-quart jar with sugar. Split vanilla bean in half lengthwise & add both halves to sugar. Flavor gets better after a couple of weeks, & it will keep as long as regular sugar.

INSTRUCTIONS FOR GIFT TAG:
Stir together flour, sugar, powdered milk, baking powder, lemon peel & salt.
Cut in 1/3 cup shortening using a pastry cutter or fork until mixture resembles coarse crumbs.
Add ¼ cup water and one beaten egg
Stir until just moistened. Turn dough out onto a lightly floured surface and knead for 12-15 strokes, until nearly smooth ball.
Pat to 1/2'” thickness (circular shape).
Cut into desired shape & place 1" apart on an ungreased baking sheet.
Brush with milk. Bake at 400 degrees F for 12-15 minutes or until golden.
Transfer to a rack to cool slightly & serve warm. Enjoy!