If 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.
You 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.
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