Oatmeal Raisin Scones with Lentils

AuthorJulie

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)

1

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.

2
3

In 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.

4
5

In 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.

6
7

Sprinkle 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.

Category,

Ingredients

 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)

Directions

1

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.

2
3

In 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.

4
5

In 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.

6
7

Sprinkle 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.

Oatmeal Raisin Scones with Lentils
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