Baby Scones

My Weaning Cookbook

Great for…

  • Freezing
  • Baby-led weaning/finger food
  • Including older siblings; they can help prepare this simple recipe with some help from a grown up

Allergen information

Gluten and milk (dairy free alternative available)

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  • 230g/8oz of self-raising flour (try using half wholemeal and half white flour)
  • 1 tsp baking powder
  • 60g/2oz unsalted soft butter/vegan spread
  • 1 small apple, grated
  • 1 large handful of sultanas
  • A few splashes of semi-skimmed milk or plant milk (to get the right consistency)


  • Pre-heat oven to 220°c
  • Sift half wholemeal self-raising flour and half white self-raising flour into a bowl
  • Add the baking powder and mix together well
  • Rub the butter into the mixture with your fingers until all the flour is mixed in – it will still be fairly dry at this stage
  • Stir in the grated apple and sultanas and mix well
  • Add enough milk to make a dough – not too wet but enough to make the dough a little sticky and to bind the ingredients into a ball
  • Use a rolling pin to roll out the sticky dough to around 2 cm thick
  • Use a glass or a round cutter to cut out into scone shapes
  • Transfer the scones to a baking tray and bake in the oven at a high temperature (220°c) for 10-15 minutes
  • Serve with fresh strawberries and natural yogurt

This recipe has been provided by a third party and has not been formally tested by Allergy UK. Weaning Recipe Disclaimer