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
Ingredients
- 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.