2 1/2 tablespoons dried onion 1/8 teaspoon ground black pepper 4 cubes beef bouillon, crumbled 1/8 teaspoon salt 1 teaspoon onion powder Store in airtight container. This makes one envelope of soup mix. |  |
Blueberry Oat Scones (Makes 10 ice cream scooper sized scones)
2 Cups All Purpose Flour
1 Cup Quick Oats (I used regular oats)
4 Tbsp Sugar
2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Butter (I used margarine)
3/4 Cup Buttermilk (3/4 cup milk plus 1 tsp vinegar, microwave for 1 min=buttermilk)
1 Egg
1 Tsp Vanilla Extract
1 Cup Blueberries (I used freeze dried blueberries and just put them in the buttermilk to hydrate)
1. Preheat the oven to 375 degrees.
2. In a bowl, whisk together the first 5 ingredients until combined.
3. Using a pastry cutter or your fingers, rub the butter into the flour/oat mixture until is resembles coarse meal.
4. Whisk the buttermilk, egg and vanilla in a separate bowl.
5. Pour the buttermilk mixture over the flour/oat mixture and using a fork, stir until combined.
6. Stir in the blueberries until just combined.
7. Scoop out about 2 tbsp of the batter per scone onto a Silpat or parchment lined baking sheet (I like using an ice cream scooper for this.)
8. Bake for 20 minutes.
9. Serve.
