Oatmeal and raisin scones

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Oatmeal and raisin scones

A summer tea party isn’t a summer tea party without scones

20 minutes

Makes 8

Sharon Hui

Recipe by: Sharon Hui | Former Health Information Manager

It’s hard to resist a freshly-baked scone and these fibre-rich, cinnamon-spiced treats are as good as it gets. Super-quick to make, they’re deliciously crumbly on the outside and soft on the inside – the perfect accompaniment to a cup of tea.

Sharon Hui

Recipe by: Sharon Hui | Former Health Information Manager

It’s hard to resist a freshly-baked scone and these fibre-rich, cinnamon-spiced treats are as good as it gets. Super-quick to make, they’re deliciously crumbly on the outside and soft on the inside – the perfect accompaniment to a cup of tea.

Ingredients

  • 150g wholemeal self-raising flour
  • 20g golden caster sugar
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 40g reduced-fat spread
  • 25g quick-cooking oats
  • 50g raisins
  • 1 medium egg, lightly whisked
  • 4 tablespoons of skimmed milk

CALORIES: 140

FAT: 4.3g

SALT: 0.5g

SUGAR: 7.5g

Method

  1. Preheat oven to 220ºC/Fan 200ºC.
  2. Combine the flour, sugar, baking powder and cinnamon together in a bowl.
  3. Cut the reduced-fat spread into small pieces and add to the dry ingredients; then mix well.
  4. Add the oats, raisins, egg and most of the milk – leaving a small amount for glazing – and mix well.
  5. On a lightly floured surface, roll out the dough to about 2cm thickness.
  6. Using a 6cm diameter cutter, cut out 8 scones.
  7. Line a baking tray with baking paper. Place the scones onto the baking paper – evenly spaced – and lightly brush with the remaining milk.
  8. Bake for 10–12 minutes, until golden and crispy.

Instead of clotted cream with jam, serve with slices of strawberry and fat-free Greek yoghurt or reduced-fat creme fraiche


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