Preparation Time: 15 minutes
Baking Time: 10-12 minutes
Total Time: 25-27 minutes
Servings: 12 scones
Ingredients:
- 2 cups self-raising flour
- 1 tsp baking powder
- 50g unsalted butter, cubed
- ¼ – ½ cup Cheddar cheese, grated
- 1 courgette, peeled and grated
- ½ carrot, peeled and grated
- ½ tsp dried mixed herbs
- ¼ cup full-fat milk
Instructions:
- Preheat the oven to 400°F and line a baking tray with parchment paper.
- In a bowl, combine the self-raising flour, baking powder, and butter until the mixture reaches a crumbly texture.
- Gently fold in the grated courgette, carrot, cheese, and dried mixed herbs, being mindful not to overwork the mixture.
- Gradually add milk, stirring until the mixture forms a soft dough. If the dough becomes sticky, add a bit more flour.
- On a lightly floured surface, roll out the dough using a rolling pin until it’s approximately ½ inch thick. Cut out circles using a scone or cookie cutter. Repeat until all the dough is used.
- Arrange the scones on the prepared baking tray and bake in the preheated oven for 10-12 minutes, or until they turn golden brown.
- Once baked, transfer the scones to a wire rack to cool before serving.
Notes:
- Adjust the baking time as needed to achieve the desired level of golden brown color.
- Feel free to modify the vegetable and cheese options to suit your preference.
- Ensure the scones are fully cooled before freezing to maintain their texture.
- Freeze for up to 4 months.
- These scones is a great addition to your baby’s finger food options.
