Baby and toddler recipes
🧀 Cheese and courgette scones
Soft little savoury scones with grated courgette and cheddar. A veg packed snack that is easy to hold and freezes brilliantly.
Makes about 10 small scones
Ingredients
- 150g self raising flour
- 40g Butter (unsalted, cold and cubed)
- 1 small Courgette (grated and squeezed dry)
- 40g Cheddar (grated)
- about 60ml Cow's milk (full fat)
Method
- Heat the oven to 200C (180C fan) and line a baking tray.
- Rub the butter into the flour until it looks like breadcrumbs.
- Stir in the courgette and most of the cheese.
- Add milk a little at a time and bring together into a soft dough.
- Pat out to about 2cm thick and cut into small rounds.
- Sprinkle with the rest of the cheese and bake for 12 to 15 minutes until golden.
- Cool on a rack.
Serving it to your baby
From 10 months, break into halves or quarters. Check they are soft inside. For younger babies, crumble into small soft pieces.
For the rest of the family
Serve adults' warm with butter, chutney or a bowl of soup.
Storing and reheating
Keep in an airtight box for up to 2 days or freeze for up to 3 months.
Weaning with OBubba
Plan meals and log what your baby loved.
OBubba keeps a record of every food your baby has tried and spots the allergens for you, so you always know what is next. Free to download.
Questions parents ask
Do scones contain salt?
Self raising flour contains raising agents, and cheese has some salt, but this recipe has no added salt, so it is fine as an occasional snack.
Can I swap the courgette?
Yes, grated carrot or finely chopped spinach work well.
OBubba gives general information based on UK guidance. It is not medical advice and does not diagnose anything. Every baby is different. If your baby has a known allergy, severe eczema or a medical condition, speak to your doctor or health visitor before starting solids. Learn baby first aid, and in an emergency call your local emergency number (999 in the UK).