I was so happy to guest post on the gorgeous children’s clothing site Sapling Child last week. I shared one of my all time favourite baby led weaning recipes, pea & ricotta fritters. You can find the easy peasy and oh so delish recipe here.
Other than that my day have pretty much been a whole lot of this…
Just enjoying watching these two play.
Miss G. and I did however manage to bake a gorgeous batch of mango coconut scones yesterday and I am so thrilled to be sharing the recipe. Not only are these little babies jam packed with mango and coconut goodness but they’re so so so simple to prepare and are unbelievably delicious. With the help of the food processor I promise you can have these darlings baking away to golden perfection in the oven in less than ten minutes.
And these scones are not only the perfect shape and texture for baby led weaning beginners but are a wonderful addition to any toddlers lunch box.
Happy cooking x
To create your own batch of mango coconut scones simply…
Begin by preheating your oven to 170 degrees celsius (340F). Place the flour, baking powder, coconut, brown sugar and butter into the large bowl of a food processor and pulse to combine.
Add the milk, mango and vanilla and pulse to combine.
Tumble the mango flecked dough onto a floured board and flatten to approximately 2 centimetres thick. Use a scone cutter or glass (dipped in flour to stop sticking) to cut out your scones. Push together scraps and continue to cut out scones until all the dough is finished. This recipe makes approximately 12 scones, depending on the size of your cutter/glass.
Pop onto a large oven tray lined with baking paper and brush each scone with a little milk and a sprinkle of coconut. Pop into the oven for 18-20 minutes or until cooked when tested with a skewer.
Remove from the oven and allow to cool on a wire rack.
Serve the scones alongside a little natural yoghurt and fresh mango for a gorgeous baby led weaning breakfast.
mango coconut scones
2 cups plain flour
2 1/2 teaspoons baking powder
1 cup shredded coconut, plus extra to sprinkle
1/2 cup brown sugar
75 grams butter, cubed
1/2 cup milk, plus extra to brush
1 teaspoon vanilla
1 cup mango, diced
Preheat oven to 170 degrees celsius (340 F). In the large bowl of a food processor place the flour, baking powder, coconut, brown sugar and butter and pulse to combine. Add the milk, vanilla and mango and pulse until a dough is formed. (If the dough is a little dry simply add a little more milk. If the dough is a little too moist add a little extra flour).
Tumble the dough onto a floured board and form a disc about 2 centimetres thick. Use a scone cutter or glass (dipped in flour) to cut out the scones. Push together dough scraps and continue cutting until no dough remains. Pop the scones onto an oven tray lined with baking paper and brush with a little milk and sprinkle with coconut. Pop into the oven for 18-20 minutes or until cooked when tested with a skewer. Cool completely on a wire rack. Enjoy x
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