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Recipe by

Zannat Reza

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Strawberry Cardamom Scones

Prep Time: 15 Minutes

Total time: 35 Minutes

Servings: 16 scones

Avatar photo

Recipe by

Zannat Reza

View All

Ingredients

Directions

Nutrition

Ingredients

    1 1/2 cups (375 mL) all-purpose flour

    1 cup (250 mL) whole wheat flour

    2 Tbsp (30 mL) wheat germ

    1 Tbsp (15 mL) baking powder

    1/2 tsp (2 mL) baking soda

    1/4 tsp (1 mL) ground cardamom

    1/2 cup (125 mL) cold butter, cut into small cubes

    1/2 cup (125 mL) maple syrup

    1 egg

    1 cup (250 mL) split red lentil puree*

    1 cup (250 mL) sliced strawberries


Directions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, mix flours, wheat germ, baking powder, baking soda, and cardamom.
  3. Cut butter into flour mixture with a pastry blender or use your fingers to mix in. Mixture should resemble oat flakes.
  4. In a medium bowl, whisk together maple syrup, egg, and lentil puree. Add strawberry slices.
  5. Add wet mixture to flour and butter mixture. Use your hands to form a dough.
  6. Turn dough onto a floured surface. Halve the dough into two discs, approximately 1-inch (5 cm) thick. Cut each disc into eight pieces.
  7. Bake on a parchment lined baking tray for 20 minutes, or until the tops are lightly browned.
  8. Cool on a baking rack before serving.

*To make the lentil puree: Place cooked, or rinsed & drained canned lentils into a food processor. For every 1 cup (250 mL) of lentils,
add ¼ cup (60 mL) water. Blend to make a smooth purée with a consistency resembling canned pumpkin.


Nutritional Information

  • Serving Size: 1 scone
  • Per serving:
  • Calories 170
  • Total Fat 6 g
  • Saturated Fat 3.5 g
  • Cholesterol 30 mg
  • Carbohydrates 24 g
  • Dietary Fibre 2 g
  • Sugar 7 g
  • Protein 4 g
  • Sodium 45 mg
  • Potassium 133 mg
  • Folate 48 mcg