Cheese Scones

I find it difficult to know what to feed my son now that he is 11 months old. He is at the stage where he does not like being spoon fed anymore and can be quite fussy about the finger foods he will eat. If he does not like the initial taste or look of something he will throw it on the floor. This can be quite disheartening at times.

One thing he rarely refuses is bread so for a bit of variety I decided to make some cheese scones and thankfully he seems to like them.

I have taken the recipe from 'Feeding Your Baby' by Fiona Wilcock:

Ingredients:
125g wholemeal flour
125g plain white flour (plus extra for dusting)
3 tsp baking powder
25g full fat butter or spread
50g cheddar cheese grated
150ml whole milk (plus extra for brushing)

Method:
1. Preheat the oven to 200 degrees celsius
2, Sieve the flours and baking powder into a bowl, adding back any bran that remains.Rub the butter or spread into the flour and stir in the grated cheese.
3. Using a small palette or round edged knife, stir the milk into the dry ingredients until you have a soft, but not sticky, mixture. Press the mixture into a ball. Sprinkle a little flour on a clean board or work surface and roll out, or gently press the dough to around 1.5cm thick.
4. Place a baking sheet in the hot oven for a couple of minutes.
5. Using 4-5cm cutters, stamp out scones until the dough is used up, gently re-rolling unused dough.
6. Carefully place the scones on a hot baking tray and brush the tops with a little milk. Bake for 15-20 minutes, or until the scones are risen and golden. Cool and serve fresh.
*These are best eaten on the day they are made. Refrigerate in an airtight container for up to 24 hours or freeze when cool.

For his lunch today he had some pieces of chopped up scone with mashed avocado on top and some chopped apple.

These scones were very easy to make and I am happy as I feel they are quite a healthy option for my son. I will definitely make these again.