Oat and Raisin Scones

Oat and Raisin Scones recipe

The nights are drawing in far too bloody quickly and I have a craving for all things in the snuggy and sweet department. In my mind, there’s always time for a cream tea, but scones don’t necessarily need to be slathered in cream and jam. These Oat and Raisin Scones are not too sweet and, well, they’ve got raisins in them so in my humble opinion could even pass as breakfast.

Scones are a huge family favourite and are wheeled out at any festive occasion. The oat and raisin ones, however, have more of a healthy whiff to them and are perfect with just a modest slathering of butter. You can whip these up in just one bowl or if you’re too lazy to even rub butter into flour, use the food processor like me. I opted for a scone round as I like a scone wedge, but feel free to roll out into traditional individual scones if you prefer. These are so good straight from the baking tray, once they’ve cooled, but if you have restraint issues, freeze them and whip one out whenever the scone mood takes you.

I’m trying to convince myself these could be a breakfast porridge replacement, they’re not too sweet and make a far more interesting option than cereal.

A lovely little selection of store cupboardy ingredients for these baked treats. If you’re not a raisin fan, feel free to add dried cranberries or apricots instead. A sprinkling of demerara sugar is out of shot *forgot to put in the picture* to add a bit of crusty sweetness to the tops.

Make a start by lining a large baking tray and pre heating your oven to 160 degrees fan assisted. Next in a large bowl or your food processor, gently mix the self raising flour, oats, caster sugar, baking powder, cinnamon and salt.

Next, add the cold cubed butter and either rub in by hand or process until you have a breadcrumb like texture with a few bigger pieces of butter still showing.

Now, whisk the egg and the milk then pour into the bowl and mix until you have a soft dough. You may need a splash more milk if it’s too dry.

Stir the raisins through the dough then bring it all together in a soft ball.

On your lined baking tray, fashion the dough into a round about the size of a side plate and an inch or so thick.

Cut the round into 8 wedges, but leave as a whole. Brush with milk and sprinkle with a touch of demerara sugar.

Bake this tasty looking morsel for around 20 minutes or until golden, well risen and smelling bloody amazing.

This is best left to cool before serving so the scones firm up, but if you can’t wait *like me* serve warm with plenty of butter. Or separate the wedges and freeze on the day for devouring after a brief warm in the oven.

These are just the kind of wholesome, crumbly bake I’m craving at the moment. Simple, quick to make and could pass for breakfast, lunch or dinner.

Lucy x

Oat and Raisin Scones recipe

Makes 8 wedges

You will just need bowls or a food processor for these

180g plain flour

100g porridge oats

50g caster sugar

1 tablespoon baking powder

1 teaspoon cinnamon, optional but lovely

1/4 teaspoon salt

120g butter, cold and cut into cubes

80g raisins, or you could used dried cranberries if you’d rather

80ml milk, you may need a splash more if your dough’s too dry

1 egg

Milk and a tablespoon demerara sugar to glaze

Plenty of butter, to serve

Line a large baking sheet and pre heat your oven to 160 degrees fan assisted.

In a large bowl or the bowl of your food processor, mix together the flour, oats, sugar, baking powder, cinnamon and salt. Next, add the cubes of cold butter and process or rub in by hand until you have a breadcrumb like texture with a few bigger pieces of butter.

In a jug, whisk together the milk and egg then pour into the flour and butter mixture until you have a soft dough. Start with 80ml, but you may need a splash more if the dough is too dry. Fold the raisins into the dough.

Using your hands, pat the scone dough into a round, about an inch thick, about the size of a side plate, and place onto your lined baking tray. Cut into 8 wedges, but keep in a circle, brush the tops with some more milk and then sprinkle over a tablespoon of demerara sugar for added crunch.

Bake the scone round for 20 minutes, until the top is golden and the bake is well risen. Leave to cool until just warm then serve slathered in butter and/or jam.

These are best eaten on the day or could be frozen once cooked. I am happy to say they were still good the next day too if you don’t manage the whole batch in one sitting.