Lemon-Blueberry Scones with Red Lentils

Directions

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 oven to 400ºF (200ºC).
2. In a bowl or bowl of a food processor, combine flour, oats, brown sugar, baking powder, baking soda and salt. Add butter and pulse or blend with a fork or pastry blender until well combined, with pieces of butter size of peas remaining. If you used a food processor, transfer to a bowl. Add blueberries and drained lentils and toss a bit.
3. 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 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.