Cinnamon & Raisin Oat Scones

These are not proper scones. They're rough, rustic, oaty things that take about fifteen minutes from start to finish. They're barely sweet, perfect with a smear of butter, and excellent with a cup of tea. Make a batch on Sunday and eat them throughout the week.

Ingredients (Makes 6–8 small scones):

• 200g rolled oats (plus extra for topping)
• 100g wholemeal flour
• 1 tsp baking powder
• ½ tsp cinnamon
• Pinch of salt
• 50g cold butter, cubed
• 50g raisins
• 1 egg
• 3 tbsp milk
• 1 tbsp maple syrup

Method:

1. Preheat oven to 180°C (160°C fan). Line a baking tray with parchment.
2. In a large bowl, mix the oats, flour, baking powder, cinnamon, and salt.
3. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs.
4. Stir in the raisins.
5. In a small bowl, whisk the egg, milk, and maple syrup. Pour into the dry ingredients and stir until a rough dough forms.
6. Pat the dough into a circle about 2cm thick on the lined tray. Score into wedges (don't separate them). Sprinkle with a few extra oats.
7. Bake for 12–15 minutes until golden. Cool slightly, then break apart.

Why it's gut-friendly: Oats and wholemeal flour provide prebiotic fibre. Raisins add natural sweetness. These are gentler than traditional scones and lower in sugar.