These cauliflower cheese scones with crispy edges and soft insides are a delicious savoury scone – and great recipe for using up leftover cauliflower! Enjoy them as a snack, or serve alongside soups or stews.
I clearly have a thing for cheese scones, from the classic plain soft and fluffy cheese scone to cheese and onion scones and cheese and chive scones, and the slightly sweeter Caramilk Scones. These cheese scones, made with leftover cooked cauliflower are a kid and toddler friendly recipe for using up cauliflower.
Scones are not only easy to make, but they are a delicious recipe for picnics or lunchboxes, and a great alternative to bread with soups and stews. This recipe is one I have been making since baby led weaning Mini Jones a few years ago.
These cauliflower cheese scones have since stayed a firm favourite, and are now a toddler lunch which gets devoured in a matter of minutes. Get Mr Jones on the case too, and a batch of these doesn’t last very long at all.
Why we love this scone recipe
- Uses just 6 ingredients.
- Quick and easy – the scones are ready in under half an hour.
- A scone without butter.
- Egg free scones.
- Cauliflower – use cooked cauliflower. If you cook is specifically for this recipe, then cool before adding it to the scones.
- Flour – I use a mixture of wholewheat and white plain flour. If you prefer to use all white, you may need to add slightly less liquid.
- Cheese – I use a basic cheddar, and grate it myself. Pre-grated cheese tends to be coated in things to stop it from sticking to itself. You could use a strong vintage cheddar if you prefer.
How to make these scones with cauliflower
Mash or finely chop the cauliflower.
- Mix the cauliflower with the flours, milk, cheese and baking powder.
- Place the dough onto a lined baking sheet and shape into a round.
- Cut into 8 pieces – cut into quarters, then each quarter in half.
- Move the scone triangles slightly away from each other to allow for even cooking. Then sprinkle with cheese and bake!
To reheat the scones place them in a preheated oven at 150˚C/ 300 ˚F for 5-10 minutes, or under the grill. You can also microwave them but be careful not to overheat as this can cause the scones to go rubbery.
Yes they can. Defrost thoroughly and then place in a preheated oven (150˚C/ 300 ˚F) for 5-10 minutes, or place them under the grill.
Baby Led Weaning Scones
The scones are crispy on the outside just after baking, but become softer overnight. Mini Jones loved the fluffy insides at first, and then some softer edges of the scone once left overnight.
If you like blw cauliflower cheese recipes, then be sure to check out these 5 ingredient baby led weaning cauliflower cheese bites made with quinoa (another weaning recipe we all still enjoy!)
What to serve with these scones?
Whilst delicious on their own straight from the oven, they are also tasty with:
- Cream cheese, cottage cheese spread or butter spread on them.
- Soups like this roast pumpkin soup or carrot and red lentil soup
- Stews, Spanish chorizo stew or African peanut stew
Scones taste best the day they are made. However if you do have some left over, you can reheat them (see FAQ section above for details on how to reheat.)
You can also freeze scones – cool completely, wrap well and freeze for up to a month.
This post was originally published in June 2018. It has been updated with more information and new photos. The recipe remains the same.
More kid friendly snacks with vegetables recipes
If you are looking for more ideas with ‘hidden’ vegetables why not have a look at these:
Cauliflower Cheese Scones
- 1 c (150g) plain wholemeal flour
- 1c (150g) plain white flour
- 2 teaspoon baking powder
- ½ c (small) (150g) cold cooked cauliflower
- ⅔c (150ml) Milk
- ¾ c (75g) cheese grated
- Preheat oven to 220˚C/425˚F
- Roughly mash the cauliflower – you don’t want a smooth paste, rather small chunks of cauliflower – if cooking them for baby led weaning, the size of which depending on your baby’s age, see note 2 below.
- In a bowl, mix the flours and baking powder, add the cauliflower and half the grated cheese and then stir in enough milk to combine to a soft dough.
- Place dough on lined baking tray and pat into a circle – about 3cm thick. Then cut into 8 wedges. Separate them slightly then sprinkle with the remaining cheese and place in the oven for 20 minutes, until golden and cooked through.
- Cool slightly on tray then put on wire rack to cool completely.
- Best eaten the day they are made, they are still nice the next day, and can be reheated in the oven (see notes below) or under the grill.
Add ins: a pinch of mustard powder, sweet paprika, or some chopped chives would be a great addition. 1.Reheating scones: In an oven at 150˚C/ 300 ˚F for 5-10 minutes, or under the grill. You can also microwave them but be careful not to overheat as this can cause the scones to go rubbery. Freezing raw scone dough: The scones can be frozen before baking – cook from frozen for 30 minutes. 2. Baby led weaning scones:
- when mashing the cauliflower mash it finely – you don’t want any large lumps, but don’t make it into a puree.
- these scones soften if left overnight, or give the insides if the outsides are hard and crunchy, depending on babies age.