• Laura Carbery

Healthy Seeded Mini Scones


Looking for something simple and healthy to bake with the kids?


These buttermilk scones are suitable for babies from 6 months+ as they are low in salt and no added sugar. They can be frozen too so you’ve snacks at the ready when you need them!


It’s hard to have sweet things hanging around and not eat them so these scones are the perfect balance! The smaller size is even better - if you don’t get tempted to eat a few


Prep: 15 mins Cook: 10-12 mins Makes: 20 mini scones or 10 large scones


INGREDIENTS 450g self-raising flour ½ tsp salt 1 tsp bicarbonate of soda 350-400 ml buttermilk 2 tbsp sesame seeds 2 tbsp sunflower seeds, plus extra for topping


METHOD 1. Preheat oven to 220C fan. Lightly dust a large baking sheet with flour. 2. Sieve the dry ingredients into a large bowl. Make a well in the centre and pour in most of the buttermilk. Using your hand, with your fingers in a claw shape, stir in circular movements. Don’t overwork the dough. You want the dough to be softish but not too wet. Add in a little more buttermilk if you need. 3. When you have formed the dough into a ball, tip onto a lightly floured surface and roll it into a circle at least 1 inch thick, no less. The secret to well risen scones is not to start them off too flat. 4. Cut out the scones by placing the cutter on the dough and pressing down firmly – don’t twist. Lift up and push out the dough and place on the baking tray. Brush them lightly on top with buttermilk and sprinkle with sunflower seeds. 5. Bake in the oven for 10-12 minutes, or until they are nicely risen and golden brown.


#healthyfamilyfood #baking #healthysnacks #weaning #newbaby #feedingthefamily #startingsolids #babyledweaning #hungrymunchkins #classes #malahide #lockdown2021

© 2017 Hungry Munchkins by Laura Carbery

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