Preheat your oven to 180 C. (160 C Fan assisted)
Combine 2 1/2 cups of oats, honey, oil, cinnamon, orange zest, vanilla, banana and bicarb into a food processor.
Mix for about 15 seconds in the food processor until the scone mixture comes together to form a soft dough.
Add the dates/raisins last of all and blend again.
Spoon the scone dough into a bowl and allow to rest for 15 minutes.
Then place onto a board coated with the rest of the rolled oats and cover the outside of the dough with the oats.
Flatten down slightly and cut into rounds. You should get 8 rounds.
Place onto a baking tray lined with baking paper.
Bake for 20 minutes until golden.
Remove from the oven and cool.
Enjoy with manuka honey or whole fruit jam (St Dafour).