Oatmeal and raisin scones

Everyone loves a scone – and by using wholemeal flour and oats, these are a much healthier option

Rate this recipe

Nutrition: Per serving

Recipe by: World Cancer Research Fund | cancer and nutrition experts

Using reduced-fat spread and skimmed milk makes this recipe a treat you can enjoy, without worrying about your the impact on your waistline

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.