Lentil Walnut Scones

Lentil Walnut Scones

Lentil Walnut Scones

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 6


  • 1/2 onion, diced finely
  • 1 carrot, grated
  • 1/2 teaspoons sage or thyme
  • 1 teaspoon sea salt
  • 1 teaspoon olive oil
  • 2 cups lentils, cooked
  • 1 cup millet, cooked
  • 1/2 cup rice, soy, or wheat flour
  • 1 egg
  • 1/2 cup walnuts, chopped


  1. Sauté onions, carrots and spices in oil until soft.
  2. Preheat oven to 375 degrees.
  3. Put lentils, millet and flour into a food processor or blender and mix for 10-20 seconds.
  4. If mixture is too dry add water.
  5. Add walnuts and egg, blending for another 10-20 seconds and mix well but not pureeing.
  6. Add onion and carrot mixture, blend for 10 seconds.
  7. Remove mixture from the blender and put into a bowl. The consistency should be thinner than cookie dough. If too dry, add a little water and if too wet, add a little flour.
  8. On a lightly oiled baking sheet, spoon out medium, scone-sized portions.
  9. Serve warm from the oven.


Scones will keep for 1-2 days in the fridge.

By |2017-03-29T13:35:07+00:00September 1st, 2013|Beans|0 Comments

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