Rainbow Savoury Scones
To celebrate National Picnic Week, we’ve teamed up with Sasha from Hungry Little Bakers to create these simple, tasty, veg-packed scones, which are the perfect addition to any picnic. They are so much fun to make and taste amazing!
- 225g self-raising flour
- 1 tsp baking powder
- 40g cold butter
- 50g cheese, grated
- 140ml milk
- 1/2 carrot, grated
- 1/4 red pepper, diced
- 1/4 yellow pepper, diced
- 1/4 courgette, grated
- Pinch of salt (optional)
- Splash of milk (for milk wash)
Preheat oven to 200c / 180 fan
Grease or line a baking tray
Pre-weigh all the ingredients and place into separate containers
Combine the baking powder and flour
Ask little ones to carefully pour the flour into a bowl and rub in the butter until it looks like breadcrumbs. You could try challenging little bakers to 'make it snow' between their finger tips!
Ask them to pour in the milk and mix
Encourage your little chef to add the vegetables and then sprinkle in the cheese (Tasting the vegetables as they go is no bad thing)
Mix well and bring together to form a dough ball
Ask your little chef to 'make it snow' with the flour on your work surface and then show them how to gently flatten the dough with their hands (sprinkle a little more flour if it's sticky)
Use a circular cookie cutter to cut out the scones and place on a lined baking tray. Bring the dough into a ball again, flatten and repeat until you have used all the dough. Makes approx 10 scones.
Ask your little one to carefully brush or 'paint' milk over the scones.
Pop into the oven for 15-20min until golden.
- Making the dough can be a bit messy so have a clean damp tea towel or cloth handy to wipe sticky fingers
- Use a large mixing bowl so the flour is more likely to stay IN the bowl rather than over the sides!
Keep the scones in an airtight container for up to 3 days. They also freeze brilliantly - take out of the freezer in the morning, pop into your picnic bag and they'll be defrosted in time for lunch!