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Lemon-Blueberry Scones Servings: 8 scones INGREDIENTS 1/4 cup (60 mL) dry red lentils 2 cups (500 mL) all-purpose flour 1/2 cup (125 mL) oats 1/4 cup (60 mL) brown sugar 2 tsp (10 mL) baking powder 1/4 tsp (1 mL) baking soda 1/4 tsp (1 mL) salt 2 Tbsp (30 mL) lemon zest 1/3 cup (75 mL) cold butter, cut into chunks 1 cup (250 mL) fresh or frozen blueberries (don't thaw them) 2/3 cup (150 mL) buttermilk 1 large egg 1 Tbsp (15 mL) coarse sugar, for sprinkling (optional) DIRECTIONS 1. In a small saucepan, cover red lentils with water by an inch or two (2.5 - 5 cm) and bring to a simmer; cook for 15-20 minutes, until soft. Drain well and set aside. 2. Preheat oven to 400ºF (200ºC). 3. In a bowl or bowl of a food processor, combine flour, oats, brown sugar, baking powder, baking soda, salt and lemon zest. Add 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 blueberries and drained lentils and toss a bit. 4. In a small bowl stir buttermilk and egg together with a fork. Add to flour mixture and stir with a spatula just until combined. Turn 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 1-inch (2.5 cm) thick. 5. Sprinkle with coarse sugar and cut into 8 wedges with a sharp knife. Pull each wedge apart, leaving about an inch (2.5 cm) of space between them. Bake for 20 minutes, or until golden. NUTRIENTS Per Serving (1 scone) 260 Calories, 9 g Fat, 5 g Saturated Fat, 45 mg Cholesterol, 38 g Carbohydrate, 3 g Fibre, 9 g Sugar, 7 g Protein, 250 mg Sodium, 113 mg Potassium, 44 mcg Folate, 3 mg Iron Breads & Biscuits | 9

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