Scones tend to be overlooked in the baking-mix world, but they are great for filling those pint-sized jars and provide a perfect breakfast for your loved ones.
INGREDIENTS
1-1/2 cups unbleached all-purpose flour
2 tablespoons baking powder
1/4 teaspoon salt
1/4 cup evaporated cane sugar
1/3 cup dried cherries
1/4 cup sliced almonds
Makes 8 scones
DIRECTIONS
Combine the flour, baking powder, and salt in the bottom of a 1-pint canning jar. Swirl to combine, then press down with the back of a spoon. Layer the remaining ingredients as listed. Gently tap the jar between layers to settle. Top with lid and a tag with directions:
CHERRY ALMOND SCONES
Makes 8 scones
Preheat the oven to 400°F. Lightly grease an 8-inch round pan. Empty the contents of this jar into a bowl. Cut ¼ cup of cold non-dairy margarine into the flour mixture, until it becomes a crumbly meal.
In a small bowl, combine ½ cup plus 2 teaspoons non-dairy milk of choice with ½ teaspoon mild vinegar. Stir to combine and then add to the dry meal, mixing just until a nice dough comes together. Spread into the prepared pan and gently score the scones into 8 wedges.
Bake for 20 to 25 minutes, until golden and a toothpick inserted into a scone comes out clean. Let the scones cool on a cooling rack for at least 20 minutes before serving.