Baby Led Weaning Rhubarb Scones
Rhubarb scones are the perfect finger food for baby led weaning. Scones travel well and can be served with a variety of healthy toppings.
Ingredients
- 130 g 1 cup plain flour (plus extra for dusting)
- 130 g 1 cup whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 4 tablespoons coconut sugar
- 70 g 1/3 cup soft butter
- 125 ml 1/2 cup Greek Yogurt
- 2 teaspoons vanilla extract
- 1 egg plus 1 egg for brushing
- 4 stalks rhubarb thinly sliced
- Greek yogurt or cream for an indulgent treat
- Mashed banana
- Raspberry Chia Jam
Method
- Pre-heat oven to 200ºC.
- Add the flours, baking powder, baking soda and coconut to a mixing bowl, then rub in the butter until it resembles large breadcrumbs.
- 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.
- 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.
- Brush the top of each scone with a little egg wash and baking for 25 minutes until golden brown.
- Leave to cool until slightly warm before serving.
- Serve with a dollop of raspberry chia jam and top Greek yogurt mixed with mashed banana (or cream for an indulgent treat).
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Recipe Notes & Tips
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!!!