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Lemon-Blueberry Scones with Red Lentils

Prep Time: 30 Minutes

Total time: 50 Minutes

Servings: 8 scones

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1/4 cup (60 mL) dry red lentils

    2 cups (500 mL) all-purpose flour

    1/2 cup (125 mL) oats

    1/4 cup (60 mL) brown sugar

    2 tsp (10 mL) baking powder

    1/4 tsp (1 mL) baking soda

    1/4 tsp (1 mL) salt

    2 Tbsp (30 mL) lemon zest

    1/3 cup (75 mL) cold butter, cut into chunks

    2/3 cup (150 mL) buttermilk

    1 large egg

    1 cup (250 mL) fresh or frozen (don’t thaw them) blueberries

    1 Tbsp (15 mL) coarse sugar, for sprinkling (optional)


Directions

  1. In a small saucepan, cover red lentils with water by an inch or two and bring to a simmer; cook for 15-20 minutes, until soft. Drain well and set aside. Preheat oven to 400ºF (200ºC).
  2. In a bowl or bowl of a food processor, combine flour, oats, brown sugar, baking powder, baking soda and salt. Add butter and pulse or blend with a fork or pastry blender until well combined, with pieces of butter size of peas remaining. If you used a food processor, transfer to a bowl. Add blueberries and drained lentils and toss a bit.
  3. In a small bowl stir buttermilk and egg together with a fork. Add to flour mixture and stir with a spatula just until combined. Turn dough out onto a baking sheet that has been sprayed with nonstick spray or lined with parchment, and pat into a circle that’s about 1 inch thick.
  4. Sprinkle with coarse sugar and cut into 8 wedges with a sharp knife. Pull each wedge apart, leaving about an inch of space between them. Bake for 20 minutes, or until golden. Makes 8 scones.

Nutritional Information

  • Serving Size: 1 scone
  • Per serving:
  • Calories 260
  • Total Fat 9 g
  • Saturated Fat 5 g
  • Cholesterol 45 mg
  • Carbohydrates 38 g
  • Dietary Fibre 3 g
  • Sugar 9 g
  • Protein 7 g
  • Sodium 250 mg
  • Potassium 113 mg
  • Folate 44 mcg