Berry Nourished

Oatmeal Raisin Lentil Scones

By 4 Comments

scones 2If the title didn’t give away the mystery ingredient in these scones, I would be tempted to play my favourite game and ask you to guess the secret ingredient.  Lentils may sound like a strange addition to a scone, but they disguise themselves nicely as oats, and contribute to a light and flaky texture that scones are so famous for.

This recipe is from one of my favourite cookbooks Spilling the Beans.   I thought this was an appropriate post, as I was lucky enough to have been invited to a lentil party for dietitians in social media at the Dietitians of Canada Conference in Victoria BC, sponsored by Canadian Lentils.  I know what you’re thinking…lentil party, really??  I know, it’s a very geeky dietitian thing to do, but we really do love our lentils!  Lentils were served in many types of food like sushi and strawberry shortcake!  If you’re as big a fan of lentils as I am, search for the free app Canadian Lentils at your app store, where you can access a variety of lentil recipes.

scones 3You can’t taste the lentils in these scones but you may be surprised by how much moisture they add.  Because they’re made with oats AND lentils, they’re higher in fibre than your average scone.  They’re also modest in the sugar and fat department…bonus!

Mix things up a little by swapping the raisins with other dried fruit or adding fresh or frozen berries.

scones 1

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Oatmeal Raisin Lentil Scones

Oatmeal Raisin Lentil Scones

Ingredients

1/4 cup dry red lentils
1-1/2 cups all -purpose flour
1/2 cup oats, large flake or quick-cooking
1/4 cup brown sugar, packed
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup cold butter, cut into chunks
1/2 cup raisins or currants
1/2 cup buttermilk (or sour cream or plain yogurt)
1 large egg
coarse sugar, for sprinkling (optional)

Instructions

    In a small saucepan, cover the red lentils with water by an inch or two and bring to a simmer; cook for 15 minutes, until soft. Drain well and set aside.
    Preheat oven to 400 F.
    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 blend with a fork or pastry blender until well combined, with pieces of butter the size of peas remaining. If you use a food processor, transfer to a bowl. Add the drained lentils and toss to combine.
    In a small bowl, stir the buttermilk and egg together with a fork. Add to the flour mixture and stir with a wooden spoon or your hands just until combined. Turn the dough out onto a greased baking sheet, and pat into a circle about 1 inch thick.

Notes

Source: Spilling the Beans cookbook

https://www.berrynourished.com/oatmeal-raisin-lentil-scones/

 

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Carolyn Berry

Welcome! I’m Carolyn, a Vancouver based registered dietitian, certified diabetes educator, marathon runner and foodie. My passion is creating simple and nourishing recipes to share with you! I hope you enjoy looking around.

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Comments

    • Hi Chris, I think they would turn out just great with those substitutions! I think I actually did use 1/2 whole wheat flour and 1/2 white flour. If you use all whole wheat flour it might be too dense and not flaky at all.

      Reply

  2. Hi – do you have a savoury version of these ? I am thinking of putting them in my sons lunch box – I was thinking of using lentils and cheese, do you think this would work? and adding some home made soya bean and chickpea hummus.

    Reply

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