Cheese & Chive Scones

This is a lovely weaning recipe and a great finger food to try.

Scones are hard on the outside and fluffy on the inside which make them a challenging texture, perfect for little ones learning all about their eating skills.  

And they’re super simple to make, even if you don’t know your way around the kitchen! 

Think of the scone as the starchy carbohydrate when you are meal planning and serve with some protein such as meat, fish, chicken or even a nut butter and of course a handful of veggies or veggie based soup to dip. 

Store in an airtight container and use within 2 days, or freeze after step 8 and cook from frozen, prolonging the cooking time by 5 minutes. Can be kept frozen for up to 3 months.

Cheese and Chive Scones

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Snack
Servings 12
Calories 123 kcal

Ingredients
  

  • 100 g wholemeal self raising flour
  • 125 g white self-raising flour
  • 55 g Olive based margarine
  • 25 g mature cheddar cheese grated (plus a little extra to sprinkle on top)
  • 1 small bunch of chives roughly chopped
  • 140 ml milk
  • 1 egg beaten (for brushing- milk can be used instead)

Instructions
 

  • Preheat oven 220⁰C/ 200⁰C fan/ Gas Mark 6 and line a baking tray with baking paper
  • Place the flour and butter into a large mixing bowl and using your fingertips, rub the butter into the flour until it resembles fine bread crumbs
  • Stir in the cheese and chives
  • Gradually add the milk until the mixture comes together into a soft dough
  • Turn the dough out onto a well-floured surface and lightly knead it using the heel of your hand
  • Using a rolling pin, gently roll it to about 2cm thick. Cut out as many scones as possible using a 5cm star-shaped cutter, laying them onto the baking tray. Tip: leave room between each scone as they will rise.
  • Combine the leftover dough and repeat the above until it has all been used
  • Brush the tops with beaten egg, or milk, and sprinkle a small pinch of grated cheese on top
  • Place in the oven for 10 to 15 minutes until golden brown
  • Leave them to cool slightly before serving

Notes

Nutrition per serving: 123 Kcal, 5.2g fat
Any allergens present: Egg, Milk, Gluten
Age suitability: 7 months+
Keyword cheese and chive scones

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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