Scones on baking paper

Baby weaning at 10-12 months: My first lunchbox ‘Super Scones’

Made with salmon and watercress this recipe will make approx 20 scones

Baby weaning at 10-12 months: My first lunchbox ‘Super Scones’

For many working parents, twelve months is the age when their baby might be in nursery or day care, meaning that you need foods that are easy to prepare and will travel well. This scones recipe is a good alternative to sandwiches that come as part of a ‘my first packed lunch’ idea. They're fuss-free to make, super tasty and full of nutrient rich watercress and salmon too!

This is also the perfect ‘my first baking’ recipe – so get older babies to ‘help’ with sieving flour and cutting out shapes from the dough. No cookie cutters? No problem. Try using an upside down plastic tumber instead! Babies will love munching on these yummy scones and mums can rest easy knowing that little ones are eating a nutritious and filling lunch.


50g smoked salmon

50g watercress

150g self raising flour (plus a little extra to sprinkle)

100g plain wholemeal flour

1 ½ tsp baking powder

A good twist of black pepper

50g unsalted butter, cubed

150g mature Cheddar cheese, grated

100ml your baby’s usual milk – plus approx 1 tablespoon extra to brush

1 medium egg, whisked


  1. Pre-heat the oven to 220°C / 200 fan / Gas 7. Lightly grease two large baking trays. Set aside a clean surface and sprinkle with a little flour.
  2. Using a pair of scissors, snip into small pieces both the salmon and the watercress. Set aside.
  3. Sift the next four ingredients – from the flours to the pepper - into a large mixing bowl (add in any grains at the end that wont sieve).
  4. Gently rub the butter into the flour mix until it looks crumb-like. Add the cheese, the salmon and watercress and then the 100ml of milk and the egg. Stir to combine.
  5. Flour your hands then turn out the mix onto your floured surface. Sprinkle with another tablespoon or so of flour to enable you to press it down to a circle shape of approx 25cm length and width.
  6. Using a cookie cutter, cut out rounds that you can place on the baking trays, spacing them apart (they’ll get bigger as they cook). Dip the cutter in flour if it sticks. Once you’ve cut away from all the circle, combine it into a ball and flatten down again, to the same depth as before. Carry on cutting until you’ve used it all up. A 6cm cutter will create about 20 scones.
  7. Brush each scone with a little milk then bake for approx 10-12 minutes until cooked through and golden (bigger scones will take longer to cook). Leave to cool on their trays before removing.

...Tip: once your baby turns one you can add a little salt to their food – so feel free to add ½ tsp salt to the recipe to add seasoning.  You could add a few chopped fresh herbs too such as dill or parsley. 

6 top tips for weaning

  1. Babies are sensitive to the temperature of food, so test a little on the inside of your wrist – it should be no hotter than lukewarm.
  2. Many recipes can be frozen in little portions – use small pots or an ice cube tray. Before serving, thaw, heat to piping hot, then allow to cool again.
  3. Babies learn about food when they squish and squash it, so don’t tell them off for playing with their dinner!
  4. Don’t add salt or sugar when making baby food. Honey should also be avoided until your tot is at least one year old, due to bacteria that’s occasionally present in it.
  5. After your baby’s first birthday, you can replace formula or breast milk with cow’s milk – but you can breastfeed for as long as you want.
  6. Don’t feel guilty for using baby food from a jar. You can’t be Supermum all the time!