I often have a bowl of leftover cooked cauliflower in the fridge and struggle for ideas how to use it. Trying to incorporate a variety of tastes, textures – and vegetables – when baby led weaning Mini Jones, I came up with this idea of mixing it into savoury scones. I have loved making cheese scones since I was a child, so using the cauliflower as a base seemed like a natural step: why not have a scone flavour taking inspiration from that classic comforting dish, cauliflower cheese? With cauliflower mixed into the wholewheat dough, this recipe doesn’t use any fat either.
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.
They are crispy on the outside just after baking, but become softer overnight. Mini J loved the insides both days – we sliced the remaining scones in half and toasted them lightly under the grill.
If you are much of a fan of cauliflower cheese as we are then check out these 5 ingredient baby led weaning cauliflower cheese bites with quinoa.
What to serve with these scones?
When warm from the oven they actually don’t need anything on them! Sliced open and some cream cheese or butter would be a delicious addition
How to reheat 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.
Make them your Cheese Scones:
No wholemeal flour: use more white plain flour. You may need to add slightly less liquid.
Add ins: a pinch of mustard powder, sweet paprika, or some chopped chives would be a great addition.
If you are looking for more ideas with ‘hidden’ vegetables why not have a look at my Savoury Pumpkin Pancakes, lunchbox friendly nut free Spinach Pesto Pinwheels, Tuna Melt Croissants or this meat free Monday favourite, Coconut Chickpea Curry with hidden veg in the sauce.
Cauliflower Cheese Scones
- 1 c | 150g plain wholemeal flour
- 1c | 150g plain white flour
- 2 tsp 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 – 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.