Broccoli, Basil and Wensleydale scones

Another great little snack to batchcook and leave in the freezer, removing one or two when you need them for snacks or to supplement a lunch. That said my youngest has been known to eat 6 in a single setting so be warned!

Prep: 10mins

Cook: 15mins

Ready in: 25mins

Serving Size: Around 48 Mini Scones

Dietary info: Vegetarian Baby-Friendly Batchcooking Family Food Plant-Based Pregnancy Friendly Snacks


  • 200g butter at room temperature
  • 400g self-raising wholemeal flour
  • 200g grated wensleydale (or cheddar, red Leicester etc etc )
  • 1 head of broccoli
  • 100g fresh basil
  • 5 tablespoons of milk

How To Make It

  • Step 1.

    Heat the oven to 180. Combine the butter and flour in a large bowl and rub together with your hands until a sand-lime mixture forms.
  • Step 2.

    Cut the broccoli into florets and boil in a pan of water for 3-4 minutes. Remove then blend in a food processor along with the basil.
  • Step 3.

    Add the cheese to the flour and butter then add in the broccoli and basil. Mix well with your hands.
  • Step 4.

    Add the milk, mix again then shape into balls (slightly smaller than golf balls). This mix will give you around 48.
  • Step 5.

    Place on a baking tray and cook for around 12-15 minutes.

Serve & Enjoy

Nutritional Info

A tonne of good nutrients in the broccoli and basil plus good carbs from the wholemeal flour, calcium and protein from the cheese.

At Dad's Table

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