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Oatmeal scones with raisins and red lentils

Once cooked, red lentils take on the texture of cooked oat flakes, brilliantly disguising themselves in oatmeal cookies, muffins, scones and other baked goods. Because they have little flavour on their own, they’ll blend right in with the oats in a recipe, boosting fibre and protein.


1/4 cup dry red lentils 60 ml
2 cups flour 500 ml
1/2 cup oats 125 ml
1/4 cup brown sugar 60 ml
2 tsp baking powder 10 ml
1/4 tsp baking soda 1 ml
1/4 tsp salt 1 ml
1/3 cup cold butter, cut into chunks 80 ml
1/2 cup raisins or still frozen blueberries 125 ml
1/2 cup buttermilk 125 ml
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 400°F.
2. 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 pulse or blend with a fork or pastry blender until well combined, with pieces of butter the size of peas remaining. If you used a food processor, transfer to a bowl. Add the raisins and drained lentils and toss a bit.
3. In a small bowl stir the 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 parchment lined baking sheet and pat into a circle that’s about 1inch thick.
4. Sprinkle with coarse sugar and cut into 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 8 scones.

Per scone

288 calories, 8.8 g fat (5.4 g saturated, 2.6 g monounsaturated, 0.8 g polyunsaturated), 44 mg cholesterol, 43 g carbohydrate, 8 g protein, 2.6 g fibre

Originally published in ParentsCanada magazine, February/March 2012.

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