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The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

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Lemon-Blueberry Scones in a Jar

I realize that Christmas is quickly approaching, but there are still holiday parties to attend, and on the off chance that you need a clever idea for a hostess gift or a last-minute present for a co-worker, boss, or that aunt who never likes anything you buy for her, this is one of my favorite gift ideas this year.

It only takes a couple of minutes to assemble the ingredients and then place in a nice jar with the instructions attached, and you’ve got a very sweet gift that looks like you went to a lot of trouble, when really, you didn’t.  But it looks like you did.

And if your boss, co-worker or cranky aunt doesn’t like blueberries, you can easily substitute, currants or dried cranberries.

Of course, a scone mix is only as good as the scones it produces, and I was very impressed with the deliciousness of these.  They have a very authentic scone texture and flavor, which actually surprised me because there is no butter in them.  The mix calls for a shelf-stable shortening instead of butter.  I used a natural shortening made by Spectrum…

and it worked great.  It calls for a whole cup of dried blueberries.  I got mine at Trader Joe’s and they baked up plump and flavorful.  And I have to say that I think dried blueberries actually have more flavor than fresh in baked goods like these.

So there you have it, people...a nifty little scone gift for you to present to someone you love or just want to impress.  Or just keep it for yourself.  You never know when you’re going to have scone emergency.  Here’s the recipe…


Click here for a printable recipe

Recipe from Mixes in a Jar  

2 cups all-purpose flour
1/3 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 (type that does not need refrigeration)
1 cup dried blueberries       

Add  the flour, sugar, milk powder, baking powder, lemon peel and salt to the bowl of a food processor and pulse several times to combine.  Add in the shortening and pulse again until it resembles coarse crumbs. Place this mixture on a large piece of wax paper or a flexible chopping mat.  Mix the blueberries into the dry ingredients and pour into a jar.  Seal and store at room temp for up to 6 weeks or in freezer for up to 6 months.

Instructions to Attach to the Jar - 

Place contents of jar in large mixing bowl. Add 1 beaten egg and 1/4 cup water, stir till moistened. Turn dough out onto a lightly floured surface and quickly knead for 12-15 strokes or till smooth.  Divide dough in half.

Working with ½ of the dough, pat into 1/2 -inch thick round. Cut into 6 or 8 pie-shaped pieces.              

Place scones 1 inch apart on ungreased baking sheet.  Continue with the other half of the dough.  Brush tops with milk if desired. Sprinkle with sugar and bake at 400 for 12-15 minutes.

Transfer to wire rack to cool slightly. Serve warm.

Makes 12 or 16 scones

Click here to ask a question or leave a comment

Reader Comments (18)

Oh, thank you! This is just the thing I've been needing for a couple of last-minute gifts!

December 15, 2012 | Unregistered CommenterJunie

You're welcome, Junie! Enjoy!

December 15, 2012 | Registered CommenterPatrice Berry

Love this! Fabulous idea and those scones look mighty tasty.

December 16, 2012 | Unregistered CommenterFaith B.

Very clever. Perfect hostess gift! Thanks for this great idea!

December 16, 2012 | Unregistered CommenterGina

I would love to make a couple of jars of this mix for gifts, but I'm not sure I've ever seen dried lemon before. Can I use fresh lemon peel?

December 16, 2012 | Unregistered CommenterPat

In order to keep the mix shelf stable, it's best to use dried lemon peel, Pat. If you can't find it in your store, it is readily available on the Internet, or just leave it out and call them blueberry scones. Enjoy!

December 16, 2012 | Registered CommenterPatrice Berry

I love scones and these look so good. I might just make this up to keep on hand for myself. Great post!

December 16, 2012 | Unregistered CommenterHannah Moore

Thank you, Hannah, and that's a great idea.

December 16, 2012 | Registered CommenterPatrice Berry

YUMMMMMMM Lemon and BlueBerries... Well IT HAS BERRY IN IT... ITS GOTTA BE GREAT! Love this gift Idea!

December 16, 2012 | Unregistered CommenterTherese Fowler-Bailey

LOL!! You're right, Therese!

December 16, 2012 | Registered CommenterPatrice Berry

After making lemon bars, chocolate chip oatmeal cookies, brownies with cream cheese topping and your truffles today, I thought I might be finished with baking. I was wrong, I gotta make these! Love your new pic:)

December 16, 2012 | Unregistered CommenterCousin Katie

I have no idea where you will find the energy, but you go girl! That's a whole lotta baking in one day! LOL! Oh, and thank you!

December 16, 2012 | Registered CommenterPatrice Berry

I just made these for my daughter and her friend Madison. Madison says this is the best scone she has ever eaten!

January 13, 2013 | Unregistered CommenterCousin Katie

Wow! High praise indeed!! Thanks so much, Cousin Katie! And Madison! So glad you liked them and thanks for letting us know!

January 13, 2013 | Registered CommenterPatrice Berry

where do I get vanilla sugar? I live in a rural area and we live on a budget. Can you help.

April 23, 2013 | Unregistered Commenterlinda

India, if you don't have vanilla sugar, just use regular sugar in the mix. The scones will still be wonderful. if you want to add a little vanilla when you mix up the scones, you can. You can make your own vanilla sugar to keep on hand by sticking used vanilla pods in a jar of sugar. The vanilla pods will flavor the sugar and you can use it any recipe calling for sugar and vanilla. Good stuff. Thanks for asking!

April 23, 2013 | Registered CommenterPatrice Berry

Hi what size jars are you using?

November 3, 2013 | Unregistered CommenterEmma

The jars I used hold 3 cups.

November 3, 2013 | Registered CommenterPatrice Berry

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