Blueberry Oatmeal and Lentil Scones...

I came across this fabulous scones recipe in a Parents Canada magazine. I've always made mine with whipping cream, but when I saw this lighter version using buttermilk and the addition of healthy oats and red lentils, it piqued my curiosity. The texture of cooked lentils takes on the texture of cooked oat flakes great for substituting in baked goods. Here is my slightly adapted version with blueberries, the addition of lemon oil and my process of using fingers to work the cold butter to create super tender and flaky scones. The combination of lemon and blueberry flavours is exquisite. Nice healthier baked goods before I begin tomorrow on a week long baking fest with my favourite more decadent holiday baked and no baked treats for sharing and gifting! Come back everyday and join me....

Blueberry Oatmeal and Lentil Scones
Makes 8 scones

1/4 cup dry red lentils (unlike most beans, lentils do not have to be soaked first)
2 cups flour
1/2 cup oats
1/4 cup golden or brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 cup cold butter, cut into chunks (freeze your butter for 10 minutes; this makes ultra-tender scones)
1/2 cup still frozen blueberries
1/2 cup buttermilk or make your own: 1/2 cup milk and 3/4 Tbsp. white vinegar
1 large egg

1/4 tsp. lemon oil (optional)
coarse sugar, for sprinkling (optional)

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.

In a bowl or the bowl of a food processor, combine the flour, oats, brown sugar, baking powder, baking soda and salt. Use your fingers to work the cold butter into the flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. TIP: This way creates a batch of tender and flaky scones over using a food processor that can over mix. Add the blueberries and drained lentils and toss slightly.

In a small bowl stir the buttermilk, egg and lemon oil together with a fork. Add to the flour mixture, leaving 1 Tbsp. behind for brushing tops, and stir just until combined (Do not over work or the scones will become too firm). Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into eight wedges and transfer to a parchment-lined baking sheet leaving 1-inch space in between. 

Brush tops with remaining buttermilk and sprinkle with coarse sugar. Bake for 20 minutes, rotating sheet halfway or until golden. Transfer to wire rack and let cool slightly before serving. 

Perfect breakfast treat to start our busy Sunday!

"Mom, I love blueberries and the lemon. I like the sweet crunchy crust too!"

If you like scones, try our all-time family favourite, Lemon Cream Scones with Currants.

Tomorrow, I will share my best of no bake holiday treats- White Chocolate Cranberry Clusters and Fruit and Nut "Fudge"... See you back here!