Baby Led Weaning Rhubarb Scones

Over the past few weeks, I have been trying to cook as much as possible. We are all stuck at home and I know how hard it can be to keep kids busy and baking is a super way to fill up a few hours. This baby-led weaning recipe for healthy rhubarb scones, will not only make you super happy but they are also a perfect healthy treat idea for kids too. 

A baby-led weaning recipe in my eyes should be one that not only tastes great and is safe for babies, but it should also be so good that parents eat it too. One meal for the entire family. That is why these yummy scones work! My older kids devour them every single time and the younger kids love them as well. 

Healthy Rhubarb Scones for baby led weaning! A healthy snack idea for babies and toddlers! These healthy scones are naturally sweetened, made with whole wheat flour, and protein-rich Greek yogurt. #babyledweaning #babyledfeeding #kidscookalong #babyrecipes #weaningrecipes #scones #rhubarb

All of the ingredients were available in Dunnes Stores when I did a shop over the weekend and I stocked up on my baking products. The most important ones for me were; flour, baking powder, baking soda and cocoa powder! Once I have those I can pretty much make a LOT of different recipes. If you haven’t been able to get some products in your shop, I have listed a few good swaps for you that will work!

Food Swaps

Flour

The flour mix I used was a blend of both wholemeal and plain. You can just use wholemeal or plain. If you only have self raising flour, you can use that too, just leave out the baking powder from the other ingredients.

Baking Powder

Use self-raising flour if you don’t have baking powder

Coconut Sugar

Switch to any type of sugar you have instead. 

Greek Yogurt

For the topping I used Greek Yogurt to serve, you can also use cream, or just butter and jam! 

Egg for brushing

If you don’t have egg for brushing, just use a little rapeseed oil brushed on the top to help the scones to brown slightly.

Rhubarb

Swap rhubarb for; berries, peeled and sliced apple, mango slices or even pineapple.

Baby Led Feeding Rhubarb Scones for baby led weaning Recipe Images

Recipes to cook with kids

Over the past week, every morning at 11am, Monday to Friday, I am doing a live cook along with Oscar. Now, it doesn’t always go as planned and some days are INSANE!!! If you want to see the insane day just watch this! It was super fun and great to get the kids involved and pass an hour every morning. This is definitely going to be one of my cook along recipes this week. They are really simple to make with little ones and easily adaptable for missing ingredients as well. 

If you would like to join in, all you have to do is measure out your ingredients, go to Baby Led Feeding on Facebook or Instagram/babyledfeeding at 11am and we will be there! Bring your kids and let’s get cooking!

Kids Cook Along LIVE – Falafel and Hummus

Happy Monday everyone! Today we are making really simple Falafels with a delicious creamy hummus. Super easy to make and it will have your lunch sorted!!! Say hello in the comments and let me know your kids names so I can say hello to them! AND remember if you have any questions just ask.Happy CookingAileen and Oscar xoxodo

Posted by Baby Led Feeding – Healthy Family Food on Monday, 30 March 2020

 

Baby Led Feeding Rhubarb Scones for baby led weaning Recipe Images2 Baby Led Feeding Rhubarb Scones for baby led weaning Recipe Images3 Baby Led Feeding Rhubarb Scones for baby led weaning Recipe Images4 Baby Led Feeding Rhubarb Scones for baby led weaning Recipe Images6

Healthy Rhubarb Scones for baby led weaning! A healthy snack idea for babies and toddlers! These healthy scones are naturally sweetened, made with whole wheat flour, and protein-rich Greek yogurt. #babyledweaning #babyledfeeding #kidscookalong #babyrecipes #weaningrecipes #scones #rhubarb

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 25 minutes
      • TOTAL TIME
      • 35 minutes
      • SERVES
      • Makes 16 Scones

What goes in...

  • 130g (1 cup) plain flour (plus extra for dusting)
  • 130g (1 cup)  whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 4 tablespoons coconut sugar
  • 70g (1/3 cup) soft butter
  • 125ml (1/2 cup) Greek Yogurt
  • 2 teaspoons vanilla extract
  • 1 egg (plus 1 egg for brushing)
  • 4 stalks rhubarb thinly sliced
  • To serve
  • Greek yogurt (or cream for an indulgent treat)
  • Mashed banana
  • Raspberry Chia Jam

How to make it...

  1. Pre-heat oven to 200ºC.
  2. Add the flours, baking powder, baking soda and coconut to a mixing bowl, then rub in the butter until it resembles large breadcrumbs.
  3. Using a spatula mix in the greek yogurt, vanilla and egg until it forms a dough, then add in the rhubarb and mix well until it is fully combined into the dough.
  4. Empty onto a well floured surface and roll until it is about 4cm thick. Use a cutter to cut out dough circles then place on a baking tray. Repeat with the left over dough until it is fully used up.
  5. Brush the top of each scone with a little egg wash and baking for 25 minutes until golden brown.
  6. Leave to cool until slightly warm before serving.
  7. Serve with a dollop of raspberry chia jam and top Greek yogurt mixed with mashed banana (or cream for an indulgent treat).
  • HELPFUL TIP - Freezing

    Batch cook these scones and pop into the freezer! They are perfect for busy days. To defrost, you can pop a frozen one into the oven for about 15 minutes at 180ºC or just defrost at room temperature. Super easy!!!

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