Oat Scones

Benefits of low gluten grain, slow releasing energy, essential fats from chia seeds and cinnamon to help counteract the sweetness, great as an after school snack for children.


  • 2 1/2 cups rolled oats + 1/2 cup extra for rolling
1 tablespoon ground chia seed or flaxseed
1/2 teaspoon bicarb soda
1/4 cup manuka honey/coconut nectar
1/4 cup coconut oil
  • 1 teaspoon ground cinnamon or mixed spice
1 teaspoon vanilla
  • zest from 1 orange
1 ripe banana
  • 120 g (4 1/4 oz) organic chopped dates (pitted and halved) or raisins


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).