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Blueberry and lemon yogurt scones (no added sugar weaning recipe)
Fruity scone fingers for little eaters
This recipe is from Real Food for Babies and Toddlers by Vanessa Clarkson (Murdoch Books)
- Difficulty: Easy
- Serves 8+
- Total time
- 35 Mins
- Preparation time
- 15 Mins
- Cooking time
- 20 Mins
200g wholemeal spelt flour
100g white spelt flour
2 tsp bicarbonate of soda
90g unsalted butter, softened
60g oatmeal/ground oats
1 ripe banana
Grated zest and juice of 2 unwaxed lemons
150g plain yogurt
100g fresh or frozen blueberries
Preheat the oven to 190°C (375°F). Line a baking tray with baking paper.
Sift the flours and bicarbonate of soda into a large bowl. Use your fingers to break up the butter, and rub it in until you have a texture like very fine breadcrumbs. Add the oatmeal, and mix together until it’s evenly distributed. Mash the banana with a fork, and stir into the dry ingredients.
In a separate bowl, beat together the egg and lemon juice. Decant a quarter of this into a small bowl, add the lemon zest and whisk to make the glaze. Set aside.
Add the yoghurt to the remaining egg mixture, and beat well until combined. Add this to the flour–banana mixture, and bring together with a spoon or your hands until you have a soft dough. Turn out onto the prepared baking tray, and gently press until it is about 2 cm (¾ inch) thick. Spread the blueberries on top, and carefully press them in, so that just the very tops are peeping out.
Use a pastry brush to glaze the top of the scone with the egg glaze. Use all of this, even if it looks quite wet. Bake for 20 minutes until golden brown on top.
Slide the scone onto a chopping board using a palette knife, and carefully cut into 12–16 fingers while still hot. Transfer to a wire rack, and leave to cool for about 10 minutes. Serve while still warm.
For little ones: Ensure the blueberries have cooled before serving.
The butter needed for this recipe isn't included on the ingredients list so I had to make an educated guess on this but they turned out well and my little one seems to like them :)
Reviewed on 17/08/17
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