Blueberry Scone Fingers (Toddler Approved)
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12 - 16
Crumbly, buttery scones made with wholesome ingredients from Vanessa Clarkson's wonderful cookbook, Real Food for Babies and Toddlers. The only sweetness in these scones comes from banana and blueberries - we added a little more by replacing one of the lemons with juice and zest from a satsuma. Delicious served warm, they can easily be portioned up and frozen for tea time treat emergencies.
  • 200g wholemeal spelt flour
  • 100g plain spelt flour
  • 2 tsp bicarbonate of soda
  • 90g unsalted butter, softened
  • 60g ground oats
  • 1 large ripe banana, mashed
  • 1 large egg
  • grated zest and juice of one satsuma
  • juice of one lemon (Vanessa uses the zest and juice from two lemons)
  • 150g plain yoghurt
  • 100g blueberries (fresh or frozen)
  1. Preheat the oven to 190 degrees C/170 C fan. Line a large baking tray with baking paper.
  2. Sift together the flours and bicarbonate of soda into a large bowl. Rub in the butter using your fingertips, until the mixture resembles fine breadcrumbs. Add the ground oats and mix until evenly distributed, then stir in the banana.
  3. In a separate bowl, beat together the egg, satsuma and lemon juices. Decant a quarter into a small bowl, add the zest and stir to make a glaze. Set aside.
  4. Add the yoghurt to the remaining egg mixture, beat until combined then fold into your dry ingredients, bringing together to form a soft dough. Turn out onto your prepared baking tray and press out to around 2cm thick. Dot the blueberries over the top, carefully pressing them in then use a pastry brush to glaze the top. It will look quite wet.
  5. Bake for 20 minutes until golden brown on top then slice into fingers or squares. Serve while still warm.
Recipe by thelittleloaf at