It's hard to resist a freshly baked scone. These British classics are quick to make – deliciously crumbly on the outside and soft on the inside. Using wholemeal flour and oats boosts the fibre.


  • 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



FAT: 4.3g

SALT: 0.5g

5 A DAY: 0


  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