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!