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triangles of cauliflower cheese scones to show the cheesey sides

Cauliflower Cheese Scones

Robyn
Crunchy, fluffy, cheesey - the scones make a delicious alternative to bread and great baby led weaning and kids snack
5 from 1 vote
Cook Time 20 mins
Course baking, Lunch, Snack
Cuisine British, International
Servings 8 scones
Calories 186 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Flour: Instead of the wholemeal flour use 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.
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:
  1. when mashing the cauliflower mash it finely - you don't want any large lumps, but don't make it into a puree.
  2. these scones soften if left overnight, or give the insides if the outsides are hard and crunchy, depending on babies age.

Nutrition

Calories: 186kcalCarbohydrates: 30gProtein: 8gFat: 4gSaturated Fat: 2gCholesterol: 12mgSodium: 179mgPotassium: 178mgFiber: 3gSugar: 1gVitamin A: 126IUVitamin C: 9mgCalcium: 161mgIron: 2mg
Keyword cheese scone, leftover cauliflower, savoury scone

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