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Recipe by

Lentils.org

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Eggnog Scones

Prep Time: 15 Minutes

Total time: 35 Minutes

Servings: N/A

Eggnog makes a deliciously spiced, sweet scone – and it’s a great way to use up any leftover ‘nog. Serve these warm for a festive breakfast or brunch, with a hit of added protein and fibre or as a nice finish to a big holiday feast. For an extra indulgence, add a handful of white chocolate chunks.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    ¼ cup (60 mL) split red lentils

    2 cups (500 mL) all-purpose flour

    ½ cup (125 mL) old-fashioned oats

    1 Tbsp (30 mL) baking powder

    ¼ tsp (1 mL) salt

    ½ cup (125 mL) butter, cut into pieces

    1 cup (250 mL) eggnog, plus extra for brushing

    sugar, for sprinkling (optional)

Directions

  1. PREHEAT oven to 425°F (220°C).
  2. COVER the lentils with water and bring to a simmer in a small saucepan; cook for 10-12 minutes, or until just tender. Drain well and set aside to cool.
  3. COMBINE the flour, oats, baking powder, and salt in a large bowl. Add the butter and blend with a fork or pastry cutter until the mixture is combined, with pieces of butter the size of a pea. Add the drained lentils and toss to combine.
  4. ADD the eggnog and stir just until the dough comes together; pat into an inch-thick circle on a parchment-lined baking sheet. Cut into wedges with a sharp knife, and pull each piece apart on the sheet. If you like, brush with extra eggnog and sprinkle with sugar. Bake for 20 minutes, until golden.

Nutritional Information

  • Serving Size: 1 scone
  • Per serving:
  • Calories 270
  • Total Fat 13 g
  • Saturated Fat 8 g
  • Cholesterol 50 mg
  • Carbohydrates 31 g
  • Dietary Fibre 2 g
  • Sugar 4 g
  • Protein 7 g
  • Sodium 240 mg
  • Potassium 150 mg
  • Folate 41 mcg

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