One of the things we picked up on sale this week was blueberries.
We decided to make blueberry scones, but I wanted to simplify the process.
I made these in silicone muffin cups for easy prep and clean up.
They're delcious, not too sweet, and could easily be adapted into an all food storage recipe.
Preheat oven to 400F.
Grease or line a muffin tin.
In a food processor bowl with a dough hook:
3/4 cup of water
1/3 cup of powdered milk
1/2 cup of shortening (butter or coconut oil)
Whiz until mixed.
2 cups of all purpose flour
2 tablespoons of sugar
3/4 teaspoon of salt
2 1/2 teaspoons of baking powder
2 teaspoons of orange zest (I use dried)
Blend until just combined. Do not overmix.
Remove dough blade and fold in 1 cup of blueberries.
(I used fresh, but I think any dried fruit would work, too.)
Divide in muffin cups and sprinkle with a tiny bit of sugar.
Bake 25 to 30 minutes (or until toothpick test is clean).