Soak 120g raisins in some left over tea to soak up and get plump. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
Mix together the flour, sugar and cereal.
Stir in the raisins and then the oil and tea from soaking the raisins, to get a soft dough.
Turn on to a floured work surface and knead very lightly. Pat or gently roll out to around 2cm thick. Use a 1.5in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with a little water. Bake for 12 minutes until well risen and golden. Cool on a wire rack.
Makes 24 little scones, make 4 batches in the month.