Picky eaters often find transitioning to other ‘bread-type’ foods easier than adding things that are very different to what’s currently eaten.
Cheese scones are a handy addition to the menu as they can be used as a main component of lunch (especially in the lunchbox) instead of a sandwich.
We can pair them with butter or more cheese or eat just as is.
I deliberately cooked these so they are flatter and more ‘biscuity’ – sort of like a shortbread scone!
110 grams SR flour (or plain flour + 1 tsp bp) – I used whole meal
½ tsp baking powder
Pinch of salt
35g cold butter – cut into cubes
Rub into the flour mixture to make a breadcrumb consistency
Grate 60g of cheese and mix in
Add to the mixture and combine
Put the dough onto a floured surface. Roll to 2cm thickness. Cut into scones.
Bake in the oven at 180˚ for approx. 15-20 mins
If you have a real cheese lover, grate cheese onto the top a few minutes before the end of the cook.
Judith is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/