scones 2
scones 2

Oatmeal Raisin Scones with Lentils

From blog post: Oatmeal Raisin Scones with Lentils


January 12, 2016


1/4 cup dry red lentils

1 1/2 cups all-purpose flour

1/2 cup oats

1/4 cup brown sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/3 cup cold butter, grated or cut into chunks

1/2 cup raisins

1/2 cup cream, milk or buttermilk

1 large egg

coarse sugar, for sprinkling (optional)


1In 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.


3In a large bowl, combine the flour, oats, brown sugar, baking powder, baking soda and salt. Add the butter and blend with a fork or pastry blender until well combined, with some bits of butter the size of a pea remaining. Add the raisins and drained lentils and toss to combine.


5In a small bowl stir the cream, milk or 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 an inch thick.


7Sprinkle with coarse sugar and cut into 6-8 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 6-8 scones.