RECIPES BY Rhiannon Lambert

Raspberry Oat Scones

  • 30 minutes
  • 8 Scones
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Essential ingredients

120g oats, plus extra for decorating
225g spelt flour
60g soft light brown sugar
2 tsp baking powder
1/2 tsp baking soda
Pinch salt
3 tbsp coconut oil
220ml oat cream (or single cream)
1 tsp vanilla essence
120g raspberries (fresh or frozen), plus extra for serving
50g chocolate, melted
Icing sugar, for dusting


  1. Preheat the oven to 180°C and line a baking sheet with baking paper.
  2. Add the flour, oats, sugar, baking powder, baking soda and salt to a food processor, and blend until broken down and well combined. Then add the coconut oil and process until it has broken down and the flour mixture is beginning to come together.
  3. Very gradually add the cream, blending it at the same time, until it forms a soft dough. It should be slightly crumbly but not wet.
  4. Remove the dough from the processor and lay it on a lightly floured surface. Gently fold in the raspberries as you knead the dough. Form the dough into a circle, around 4cm thick, and score a line along in 4 directions to make indentations for 8 scones.
  5. Place on the baking sheet in the centre of the oven, and bake for 15-18 minutes, until lightly golden. If it begins to brown too quickly, cover with foil or baking paper whilst cooking.
  6. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack. Cut the slices through along the indentations, dust with icing sugar and oats, and drizzle with the melted chocolate. Serve warm with raspberries and yoghurt, and some jam if you fancy.