Oatmeal Raisin Scones with Lentils
You probably won’t be shocked to hear that I tend to use this space as my own personal recipe file, and it always surprises me when I look up something I make with some frequency and find it’s not here. Case in point: these nubbly, crunchy-edged scones, which are made with oats and – red lentils! Which turn a pale yellow as they’re cooked and mimic oats, blending right in as if they were meant to be there. If you don’t tell anyone they won’t even know – I promise. I brought some in to CBC this morning, and even though the topic was pulses, no one guessed they had lentils in them. Of course lentils are nutritional superheroes, bumping up protein and fibre like crazy – far more than whole grains do. And isn’t that what everyone wants for breakfast? A good dose of protein and fibre, but also something delicious you can nibble with your coffee?
Of course, these don’t have to be made with raisins, although they feel natural to me with the oats – try fresh or frozen (don’t thaw them) berries, or other dried fruit, or even toasted nuts and chunks of dark chocolate. The coarse sugar on top really makes them – I buy a bag of sugar in the raw or turbinado sugar – light brown sugar that has large crystals and is free-flowing, which makes it easy to pour into coffee or sprinkle over scones – and it lasts forever.
Oatmeal Raisin Scones with Lentils
AuthorJulie
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 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.
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.
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.
Ingredients
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 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.
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.
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.
You’re really nailing 2016 international year of the pulse with your recipes. ????
Ha! I was thinking the same… I need to go pulse-free tomorrow! 🙂
Fun idea! Maybe a nice lunchbox treat too….I’m feeling bored with my kids’ lunches and I could make a tasty treat with some berries or chocolate with an invisible dash of protein:) Thanks!
What a great way to sneak in some extra protein using lentils! This recipe sounds lovely 😀 x
Love the new layout on your new site. I would suggest that you darken the font just a little bit, I think it’s hard to read the pale text on a pale grey background.
I’m in the process of baking the scones.
OK, I was wondering the same! It already was darkened – I wondered if it needed a touch more. Thanks!
Julie, it’s so great to come back here on a daily basis again. And your new website is so refreshing. I loved the old one, but this is just a sparklier version of it.
Aw, thanks Maureen! That means a lot!
Why the touch of baking soda? These sound great, by the way.
Can’t wait to make these in the UK. Your website is such an inspiration for me for family meals. Thank you
Delicious! I had to substitute a “flax egg” and use soy milk (with a teaspoon of apple cider vinegar) because of food allergies. A resilient recipe and fabulous result. Definitely a keeper . Thank you
I made these tonight minus the raisins and they were fantastic! Rave reviews all around and neither my kids or husband could tell there were lentils in there. Great recipe. I love that you are posting daily again 🙂 Your new website it beautiful.