A Message from Ruth at Antiques And Teacups

Welcome to the blog of Antiques And Teacups! Let's share a cup of tea and talk about the things we love...like teacups, antiques, collectibles, visiting England, antiquing and learning about victoriana and quirky gadgets. Fun!

Wednesday, December 5, 2018

December 5th Antique Postcard, Blueberry Scones Gift Jar


Today's antique Christmas postcard is from 1905 and features a lovely lady adorned with lots of holly.
So charming!


A recipe for a great gift idea... have had this recipe for years, and it has been a great home made gift...


Blueberry Scone Mix In A Jar

2 cups all-purpose unbleached flour 
(I use 50% whole wheat pastry flour)
1/2 cup vanilla sugar * or regular or raw sugar
1/4 cup dry milk powder (like soymilk powder)
2 teaspoons baking powder
1 teaspoon dried lemon peel
1 teaspoon vanilla (if not using vanilla sugar above)
1/4 teaspoon salt
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 temperature 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 long
as regular sugar.

Attach the following instructions on a gift tag on the tightly capped 1 quart canning jar with:
Blueberry Scones

Place jar contents in a large mixing bowl. Add 1 beaten egg, 
1/3 cup vegetable shortening (or coconut oil) 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 400 degrees F for 12-15 minutes or until golden. 
Transfer to a rack to cool slightly and serve warm.


I have adapted the recipe over the years because of preferences and allergies.
It has always been a well received gift.


We still have a few Roy Kirkham large breakfast cups and saucers in the Christmas Ribbons pattern available at Antiques And Teacups. For more info, click on the photo!



Have a lovely day!

4 comments:

  1. Gorgeous teacup nd wonderful vintage card!Those scones are mouthwatering!Hugs!

    ReplyDelete
  2. What a perfect gift idea, Ruth! Thanks for sharing with us.

    ReplyDelete
  3. What a grand idea, Ruth! Pinning this now. Happy December!

    ReplyDelete
  4. I echo the other comments--the scone in a jar is a great idea. I'm also admiring the pretty breakfast cup.

    ReplyDelete

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