Home Recipes Pumpkin/Zucchini & Cheese Scones Recipe For Babies 8-12 Months

Pumpkin/Zucchini & Cheese Scones Recipe For Babies 8-12 Months

by Sara C
Pumpkin Zucchini & Cheese Scones Recipe


  • 250g pumpkin, chopped
  • ½ zucchini, grated
  • 21/2 cups of self-raising flour, wholemeal, white or a mixture of both
  • 1 tablespoon caster sugar
  • ½ teaspoon nutmeg
  • 50g margarine
  • 1/2 cup of tasty cheese, grated
  • ½ cup of milk
  • ¼ cup of cheese, grated to sprinkle on top
  • 1teaspoon of finely chopped parsley (optional)


  • Preheat the oven to 200° C.
  • Grease and line a tray with baking paper.
  • Cook pumpkin until soft. Drain if necessary. Mash and allow to cool.
  • Place flour, sugar and nutmeg in a medium-sized bowl. Use fingertips to rub in the margarine until combined. (Add parsley).
  • Stir in cheese, zucchini, and pumpkin. Make a well in the centre of the mixture; add enough milk to make a soft, sticky dough.
  • Turn dough onto a lightly floured surface, and GENTLY knead until smooth.
  • Press dough out to 2cm thickness and cut out round shapes, using a cutter or a rim of a glass. (If you dust the cutter or glass rim in flour it makes cutting the scone shapes easier).
  • Place on a prepared baking tray and spray tops with olive oil and sprinkle with grated cheese.
  • Bake, uncovered for 15-20minutes or until golden brown.
  • Serve hot.


  • Preparation time 15- 30 minutes.
  • Freeze individually wrapped scones for snacks.
  • Serve with cherry tomatoes, cucumber and capsicum slices for toddlers’ lunch.
  • Cut scones in half and freeze them on an entertaining plate, it is then ready for any occasions that may arise.


Makes about 16 scones.

Nutritional Info

  • Vitamin A
  • Vitamin C
  • Vitamin E
  • Folate
  • Fibre
  • Calcium
  • Protein

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