I recently got the Babycakes recipe book. Omg what yummy recipes, most with little or no sugar so great for our little ones. They have a delicious recipe in the book for Raspberry Scones and my recipe here is a slight adaption on that. They smelt absolutely gorgeous while baking and tasted lovely. Both my kids loved them and I must admit I had to stop myself from eating any more, they were for my kids after all.
Lemon Blueberry Scones
Makes 8 mini scones (Just right for little hands)
Ingredients
- 1 cup (240ml) of all purpose flour
- 1 teaspoon of baking powder
- 40ml of vegetable oil
- 40ml of maple syrup
- 1/2 teaspoon of vanilla essence
- 40ml of hot water
- little juice and zest from half a lemon
- 1/2 cup of blueberries
Directions
Preheat oven to 180c or 350f (gas mark 4)
In a bowl mix together the flour and baking powder, then stir in the oil, maple syrup, vanilla essence, juice and zest of lemon. Mix in the water and then fold in the blueberries.
Form into 8 equal sized mini scones, you may need to push the blueberries into the dough.
Place on a baking tray lined with some baking paper, brush over the top with a little oil
and then place the oven and bake for approx 20 mins, until lightly golden on top.
Allow to cool and watch your little ones enjoy these!!
I highly recommend the book too 
– I can’t wait to work my way through some of the recipes
Tagged: babies, baby, baby led weaning, blueberries, blw, cakes, children, finger foods, fussy eaters, kids, little grazers, recipes, weaning
