Lentil Scones with Country Ham and Cheese Curds



  • ½ cup whole green lentils dry
  • 3 cups all purpose flour
  • ½ tsp kosher salt
  • 1 tbsp baking powder
  • ½ cup butter (frozen and grated)
  • ½ cup country ham diced
  • ½ cup cheese curds (packed)
  • ¼ cup kale raw and finely chopped
  • ½ cup whole milk
  • 1 ½ tbsp sour cream
  • 1 large egg, separated


Cook lentils in water until tender. Drain and blend with hand blender breaking them up but leaving some whole.

Sift or stir together dry ingredients; add grated butter, cooled lentils, ham, cheese and kale.

In separate bowl stir together milk, sour cream and egg yolk. In a separate bowl, whip egg white until frothy; gently stir into milk mixture.

Fold liquid into the dry ingredients and mix until all sticking together. Do not over mix as it should be easy to crumble when completed.

Form small baseball size portions flattening out a bit with palm of hand on a buttered or parchment-lined baking sheet.

Bake in a preheated 350°F oven for about 22min or until golden brown edges.

Note: you may need a tsp or so more milk to assist in binding if mixture is too dry.