Lemon-Blueberry Scones with Red Lentils

Lemon-Blueberry Scones with Red Lentils

Cooked red lentils mimic oats in these scones, disguising themselves completely while boosting fibre and protein. Scones made with lentils make for a more nutrient-dense breakfast, and will keep you satisfied until lunchtime.


  • 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
  • 2/3 cup (150 mL) buttermilk
  • 1 large egg
  • 1 cup (250 mL) fresh or frozen (don’t thaw them) blueberries
  • 1 Tbsp (15 mL) 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 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.

Yield: 8 scones 

Serving Size: 1 scone

Nutritional information

per serving:

Calories 260

Total Fat 9 g

Saturated Fat 5 g

Cholesterol 45 mg

Carbohydrates 38 g

Fibre 3 g

Sugars 9 g

Protein 7 g

Sodium 250 mg

Potassium 113 mg

Folate 44 mcg


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