Courgette + Cheese + Turmeric Scones

This is a great weaning recipe – not only because the grated courgette is a canny way of sneaking extra vegetables into teatime but because it’s also a fun one to make with toddlers. They can help stir, stamp out the scones and also paint on the egg yolk at the end.

I recommend a butter or cream cheese topping for toddlers … and if you can’t resist one (which I never can), then cut open a scone, put a slab of blue cheese on top and return it to the oven for a couple of minutes until it’s melted: bliss!


250g self-raising flour
50g butter, chilled and cut into cubes
25g oats
1tsp baking powder
1tsp Turmeric
1 courgette (150g)grated (skin-on) and squeezed through a square of kitchen roll
100g cheddar, grated
100ml milk
1 egg yolk
To serve: butter, cream cheese or a slice of blue cheese


Preheat the oven to 220C. Tip the flour into a large mixing bowl and use your fingertips to rub it into a fine breadcrumb consistency. Mix in the oats, baking powder and turmeric. Once combined stir in the grated courgette, cheese and milk and then bring it together into a soft dough. (If it feels too dry at this point, add a small slosh of milk. If it feels too wet then add a little more flour).
Dust your worktop with flour and roll out the dough into a thick rectangle (round 1.5” thick). Use a crimped or plain cutter to cut out as many circles as you can from the dough – rerolling the leftovers and stamping out more.
Carefully transfer the scones to a lined baking tray and glaze with the egg yolk. Cook for 15 minutes until golden and risen, and then transfer to wire rack to cool.

spices used

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