Lemon-Blueberry Scones with Red Lentils – Lentils.org

Lemon-Blueberry Scones with Red Lentils

  By lentilsorg  ,   

August 11, 2015

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  • Prep: 30 Minutes
  • Cook: 20 Minutes
  • 30 Minutes

    20 Minutes

    50 Minutes

  • Yields: 8 scones


  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.


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)


Nutrition Facts

Serving Size1 scone
Sodium250 mg
Potassium113 mg
Protein7 g
Cholesterol45 mg
Sugar9 g
Total Fat9 g
Saturated Fat5 g
Total Carbohydrates38 g
Dietary Fiber3 g