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.