Courgette, Red Pepper and Cheese Scones - Baby-Led Weaning (BLW)




130g/1 medium sized courgette, grated
30g red pepper, diced
50g cheddar cheese, grated
90g unsalted butter
525g plain flour
3 level teaspoons of baking powder
250ml milk
1/2 a level teaspoon of mustard powder
A pinch of black pepper


  1. Preheat your oven to 220C/425F. Grease a large baking sheet/tray.

  2. Put the courgette into a cheese cloth/muslin/kitchen paper and squeeze out any excess water.

  3. Sieve the flour and baking powder into a large bowl. Add the butter and use your fingertips to rub it in until the mixture resembles breadcrumbs.

  4. Stir in the mustard powder and black pepper.

  5. Add in the courgette, pepper and cheese and mix well.

  6. Slowly stir in the milk until it forms a soft dough.

  7. Roll out the dough on a lightly floured surface until it is about 1.5 cm thick.

  8. Cut out the scones with a biscuit cutter (it can be a fun shape of your choice!) and place them onto the baking sheet/tray.

  9. Brush the top of each scone with a little milk. (For older children and adults you can sprinkle more cheese on top to give it extra flavour/saltiness)

  10. Bake in the oven for 15-20 minutes until golden brown and risen.

  11. Serve warm or allow to cool and it's great in lunchboxes or for picnics!

ALTERNATIVE TWIST - try adding some cayenne pepper or different herbs into the mix. You could serve these with cream cheese and ham or salmon (be careful of the salt content for babies).