Lemon-Blueberry Scones with Red Lentils

Cooked red lentils mimic oats in these scones, disguising themselves completely while boosting fibre and protein. Scones made with lentils make for a more nutrient-dense breakfast, and will keep you satisfied until lunchtime.

Ingredients

1/4 cup (60 mL) dry red lentils
2 cups (500 mL) 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
grated zest of a lemon
1/3 cup (80 mL) cold butter, cut into chunks
2/3 cup (165 mL) buttermilk
1 large egg
1/2-1 cup (125-250 mL) fresh or frozen (don’t thaw them) blueberries
coarse sugar, for sprinkling (optional)

Directions

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 the oven to 400ºF.
In a bowl or the bowl of a food processor, combine the flour, oats, brown sugar, baking powder, baking soda and salt. Add the butter and pulse or blend with a fork or pastry blender until well combined, with pieces of butter the size of peas remaining. If you used a food processor, transfer to a bowl. Add the raisins and drained lentils and toss a bit.
In a small bowl stir the buttermilk and egg together with a fork. Add to the flour mixture and stir with a spatula just until combined. Turn the 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.
Sprinkle with coarse sugar and cut into 8-12 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.

Servings:

6 - 8