Lemon-Blueberry Scones with Red Lentils – Lentils.org

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
• 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)