This recipe is for cheese, tomato and red onion scones but if you’re not a fan of these flavours then why not try swapping them out for other ingredients such as spinach, sweetcorn, peppers or chives. For those with dairy or lactose allergy dairy ingredients can be substituted for dairy alternatives or lactofree products.
250g self-raising flour
50g unsalted butter
11/2 teaspoons paprika
2-3 turns of a black pepper grinders
1/2 cup whole milk (semi skimmed or skimmed milk can be used but babies need the fat in dairy products so whole milk is recommended when cooking for babies.)
1 red onion
25g grated cheese
Preheat oven to 200C and line a baking tray with greaseproof paper.
Wash and then dice the tomato and onion.
In a bowl combine the flour, paprika and black pepper.
Chop the butter into small pieces then rub into the flour mixture until it resembles breadcrumbs. (Ensure the butter has been left out at room temperature beforehand, otherwise it will be too hard to rub into the flour.)
Stir in the tomato, onion and cheese.
Add the milk and combine into a moist dough.
Transfer the dough to a floured surface and knead briefly. (Over kneading will make the scones hard.) Press the dough flat to a thickness of 1cm and then cut into rounds using a 6.5cm cutter. (You can use fun shaped cutters such as stars and hearts instead but this could affect the number of scones the dough will make.)
Place on the baking tray and brush with milk.
Bake until golden, approximate 15-20 minutes. (You can check that the scones are cooked by turning them upside down and tapping the bottom, a hollow sound indicates they are cooked.)
Best served warm.
You can either serve plain, spread with butter or topped with things such as meat, soft cheese or pickle.