Oatmeal-Lentil Jam-Filled Slab Scones – Lentils.org

Oatmeal-Lentil Jam-Filled Slab Scones

  By lentilsorg  ,   

July 17, 2015

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

    30 Minutes

    1 Hour

  • Yields: 16


  1. Preheat oven to 375°F.
  2. In a small saucepan, cover the lentils with water and bring to a boil; cook without stirring for 10-12 minutes, or until just tender. Drain well and set aside to cool.
  3. In a large bowl or the bowl of a food processor, combine the flours, sugar, baking powder and salt. Blend using a pastry cutter or fork, or pulse the food processor until the mixture is combined but there are still bits of butter no bigger than a pea.If you’re using a food processor, dump the mixture out into a bowl.
  4. Add the cooked lentils and buttermilk and stir just until the dough comes together. Divide the dough in half, and on a lightly floured surface roll each piece into a 10-inch square. Spread the jam in a strip down the middle third, and fold each half over it, overlapping like a letter. If you like, brush the tops with a little extra milk and sprinkle with sugar.
  5. Transfer to a baking sheet and bake for 25-30 minutes, until golden. To serve, cut into thick slices, or triangle-shaped wedges by cutting at alternating angles.


¼ cup (60 mL) red lentils

2 cups (500 mL) all-purpose flour

1 ½ cups (375 mL) whole wheat flour

½ cup (125 mL) quick or old-fashioned oats

¼ cup (60 mL) sugar

1 Tbsp (15 mL) baking powder

½ tsp (2 mL) salt

½ cup (125 mL) butter, cut into pieces

1 ½ cups (375 mL) buttermilk, half & half, milk, or thinned plain yogurt

¾ cup (175 mL) jam or preserves


Nutrition Facts

Serving Size1 scone
Sodium210 mg
Potassium119 mg
Protein5 g
Cholesterol15 mg
Sugar13 g
Total Fat7 g
Saturated Fat4 g
Total Carbohydrates37 g
Dietary Fiber2 g