Beluga scones with herbs and pecorino

Scones

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

2 eggs

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.

Enjoy!

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