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Oatmeal and raisin scones

Name: Oatmeal and raisin scones
Total time: 20 min

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

Our raisin and oatmeal scones recipe is something else!

1 rating

Recipe by: Sharon Hui | Health Information Officer

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.

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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

Time: 20 minutes
SERVES:: 8
CALORIES:: 140
FAT:: 4.3g
SALT:: 0.5g
SUGAR:: 7.5g
5 A DAY:: 0

Method

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