Blueberry Scones - Gift In A Jar

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I love blueberries! I love scones! There is no better combination than blueberry scones. If you love blueberries, I think you should try this one on yourself before you give them as gifts...you really do need to taste the wonderful taste of blueberries. Not too sweet and yet desertie! (Did I spell that correctly?) Yummy! It is cool outside today and the wind is a little breezy. I can feel spring in the air ...it is time to think about the garden and also time for baking...yummy...Can you smell the aroma of fresh baked foods..Have fun and enjoy! It just wonderful to work out side all day and come into the house for fresh baked blueberry scones. Enjoy BLUEBERRY SCONES These are delicious warm from the oven with butter and jam; a perfect breakfast food. A jar of homemade blueberry jam would make a wonderful accompaniment to this. 2 cups all purpose unbleached flour 1/2 cup Vanilla sugar (recipe below) 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 or fresh 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. ******To make vanilla sugar, fill a 1 quart jar with sugar. Split a vanilla bean in half lengthwise and add both halves to the sugar. Flavor gets better after a couple of weeks, and it will keep as longas regular sugar. Dont forget to add a gift tag 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 un-greased baking sheet. Brush with milk. Bake at 400* for 12-15 minutes or until golden. Transfer to a rack to cool slightly and serve warm.