Oatmeal and raisin scones
Everyone loves a scone – and by using wholemeal flour and oats, these are a much healthier option
- 20 minutes
- Makes 8
- Kcal140
- Fat4.3g
- Salt0.5g
- Sugar7.5g


Recipe by: World Cancer Research Fund
| cancer and nutrition experts
Ingredients
- 4 tablespoons skimmed milk
- 1/2 teaspoon lemon juice
- 150g wholemeal self-raising flour, sieved
- 20g golden caster sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 40g reduced-fat spread
- 25g rolled oats
- 50g raisins or sultanas
- 1 medium egg, lightly whisked
Method
- Preheat the oven to 220.C/Fan 200.C.
- Gently warm the milk either in the microwave or on the hob and add a splash of lemon juice. Set aside until needed.
- Combine the flour, sugar, baking powder and cinnamon together in a bowl.
- Divide the reduced-fat spread into small pieces and add to the dry ingredients. Rub in the spread with your fingertips until the mix looks like fine crumbs.
- Into the same bowl, add the oats, raisins, warmed milk and most of the egg – leaving a small amount for glazing. Mix well to form a dough.
- On a lightly floured surface, roll out the dough to about 1cm thickness. Using a 6cm diameter cutter, cut out 8 scones.
- Place the scones onto a lined baking tray – evenly spaced – and lightly brush with the remaining egg.
- Bake for 10–12 minutes, until golden and crispy.
Serving suggestion
Instead of the traditional clotted cream with jam, serve with slices of strawberry and fat-free Greek yoghurt or reduced-fat crème fraîche.
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