Strawberry Cardamom Scones –

Strawberry Cardamom Scones

  By ZannatReza    

April 28, 2017

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  • Prep: 15 Minutes
  • Cook: 20 Minutes
  • 15 Minutes

    20 Minutes

    35 Minutes

  • Yields: 16 scones


  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.


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


Nutrition Facts

Serving Size1 scone
Sodium45 mg
Potassium133 mg
Protein4 g
Cholesterol30 mg
Sugar7 g
Total Fat6 g
Saturated Fat3.5 g
Total Carbohydrates24 g
Dietary Fiber2 g