Baking with lentils is awesome. Baking scones with beluga lentils is even more awesome. These scones are dense, heavy and packed with good flavor. I came up with this recipe as I though it would be interesting to make black (or very dark) scones. I was not sure whether I should boil the lentils first or grind them to a flour, as boiling them would make them loose some of their color and make the scones lighter in color. I figured that if I boiled the lentils in very little water and used the reserve water to intensify the color of the scones, I would still preserve the beautiful color. They are darker inside than outside.
These scones are really delicious! Make sure that you have a food processor that does not give up on you. The dough is like glue and therefore you need a powerful kitchen tool to make the dough.
Beluga scones with herbs and pecorino
2 dl beluga lentils
3 tablespoons fresh thyme
3 tablespoons fresh tarragon
60 g. pecorino
35 g. butter
3 tablespoons olive oil
2 tablespoons cane sugar
2 teaspoons baking powder
4 dl. All-purpose flour
Salt to taste
Boil beluga lentils in salted water (enough water to cover the lentils by 2 cm/1 inch) for 15 minutes. Drain and reserve the rest of the water. In a food processor combine lentils, flour, butter, 3 dl of the reserved water, thyme, tarragon, pecorino, olive oil, baking powder and sugar and blend until smooth. Taste with salt and add the two eggs.
Using two spoons make 9-10 equally sized scones on a baking tray. Drizzle with olive oil and a pinch of sea salt. Bake at 180 degrees Celsius for 35 minutes.