I came up with this recipe after buying a huge cauliflower at a bargain price, then once we had eaten it for two meals, I was left staring at a bowl of cooked florets in the fridge. With cauliflower mixed into the wholewheat dough, this recipe doesn’t use any fat – which means one less ingredient to remember to buy! They have a crisp crust when freshly baked, so I picked out the middle to give to Mini Jones and enjoyed the crust myself. This becomes softer the following day, and whilst Mr Jones and I preferred them toasted on day two, Mini Jones was very happy munching away on an untoasted piece.

Cauliflower Cheese Scones

Cauliflower Cheese Scones

Yield: 8

Category: Baby Led Weaning, Leftovers, Snacks | Lunchbox, Soups, Salads & Light Meals, Toddler


150g (1 cup) plain wholemeal flour

150g (1 cup) plain white flour

2 tsp baking powder

150g (small ½ cup) cold cooked cauliflower

Approx 150ml (2/3c) Milk

75g (3/4 cup) 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 – the size of which depending on your baby’s age.

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.

Although enjoyed best on the day they are made, they can be toasted under the grill to refresh - unless, of course, you are Mini Jones and prefer them this way.

They can be frozen before bakes - just cook from frozen for 30 minutes.

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