⏰ Prep 10 minutes • Bake 15 minutes 👶🏻 Suitable from 6 months, for babies under one year cut into strips before serving
🌱 Vegetarian • Vegan option
❄️ Can be freeze for up to 3 months (baked)
A kid friendly, healthy fruit scones recipe that has no eggs and contains dried apricots and dates, a good source of iron and fibre! Try this easy recipe and you'll never go back to buying fruit scones again!
I served it with Greek yogurt and strawberry jam 🍓 or just plain for a snack on the go!
270 wholemeal or plain flour
160g Greek yogurt (or Dairy free Greek yogurt)
100g unsalted butter, cubed (I used vegan butter)
60g dried apricots
90g pitted Medjool dates
Pinch of ground cinnamon
30g brown sugar
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
OPTIONAL: you can add an handful of raisins (roughly chopped) to the mixture for an even more fruity scones!
Preheat oven to 200°C, line a backing tray with backing paper and lightly dust with flour. Set apart.
Finely chopped the pitted dates and apricot. You can do it in a blender. (Be sure to blend them properly to prevent your baby from choking on them)
In a large bowl place flour, sugar, baking powder, bicarbonate of soda and mix.
Add butter and mix well until it resembles fine breadcrumbs.
Add the yogurt and the reserved chopped fruit and mix. Try to work on the mixture as little as possible.
Transfer dough onto prepared backing tray and gently shape dough into a large circle approximately 2 cm thick. To do it dust dough with a little extra flour if needed.
Using a spatula or a knife cut dough into 8 wedges.
Separate the wedges approximately 1 cm apart.
Bake for 15 minutes or until risen and golden.