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Lentils.org

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Oatmeal-Lentil Jam-Filled Slab Scones

Prep Time: 30 Minutes

Total time: 1 Hours

Servings: 16

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    ¼ cup (60 mL) red lentils

    2 cups (500 mL) all-purpose flour

    1 ½ cups (375 mL) whole wheat flour

    ½ cup (125 mL) quick or old-fashioned oats

    ¼ cup (60 mL) sugar

    1 Tbsp (15 mL) baking powder

    ½ tsp (2 mL) salt

    ½ cup (125 mL) butter, cut into pieces

    1 ½ cups (375 mL) buttermilk, half & half, milk, or thinned plain yogurt

    ¾ cup (175 mL) jam or preserves


Directions

  1. Preheat oven to 375°F.
  2. In a small saucepan, cover the lentils with water and bring to a boil; cook without stirring for 10-12 minutes, or until just tender. Drain well and set aside to cool.
  3. In a large bowl or the bowl of a food processor, combine the flours, sugar, baking powder and salt. Blend using a pastry cutter or fork, or pulse the food processor until the mixture is combined but there are still bits of butter no bigger than a pea.If you’re using a food processor, dump the mixture out into a bowl.
  4. Add the cooked lentils and buttermilk and stir just until the dough comes together. Divide the dough in half, and on a lightly floured surface roll each piece into a 10-inch square. Spread the jam in a strip down the middle third, and fold each half over it, overlapping like a letter. If you like, brush the tops with a little extra milk and sprinkle with sugar.
  5. Transfer to a baking sheet and bake for 25-30 minutes, until golden. To serve, cut into thick slices, or triangle-shaped wedges by cutting at alternating angles.

Nutritional Information

  • Serving Size: 1 scone
  • Per serving:
  • Calories 220
  • Total Fat 7 g
  • Saturated Fat 4 g
  • Cholesterol 15 mg
  • Carbohydrates 37 g
  • Dietary Fibre 2 g
  • Sugar 13 g
  • Protein 5 g
  • Sodium 210 mg
  • Potassium 119 mg
  • Folate 42 mcg