Apple Carrot Scones

These APPLE & CARROT SCONES were one of Koa's favourite recipes when he was around 8 months old and are perfect for any little one (or adult for that matter!). These are not only great for your little ones if they are weaning, but also make a perfect snack if you're looking for lunch box inspiration.

At the time when I first made these back in April, I was in the process of recipe creating (for another exciting project coming up soon!) and as we are doing baby-led-weaning, once Koa started reaching for a scone I was creating I had to let him try it. He seemed to love it! The only problem was that it wasn't necessarily 'baby friendly' which is why I decided to create a scone with a similar texture & flavour but with the added benefits of fruits/vegetables and without the added sugar.

Not only do these not contain added sugar but they're also egg-free and can be made dairy and gluten-free as well if needed:

  • Simply replace the self-raising flour with one that's gluten-free. *
  • Swap the greek yogurt for a coconut yogurt (It should have a thicker consistency). **
  • I would also suggest adding in 1/3 cup maple syrup if you want the added sweetness if you're not making them for little ones!
Apple Carrot Scones Baby Weaning



  • 1 Red Apple
  • 1 Carrot
  • 200g Self-Raising Flour*
  • 75g Greek Yogurt**
  • 1tsp Cinnamon


  1. Pre-heat your oven to 180 degrees Celsius (160 fan assisted) and line a baking tray with grease proof paper.
  2. Peel the apple and carrot, then finely grate them into a mixing bowl.
  3. Mix the yogurt through before adding in the flour and cinnamon. It should come together to form a dough.
  4. Roll the dough out onto a lightly floured surface until it's 1/2 inch thick. Using a circular cookie cutter, cut out the scones and transfer them onto the baking tray. (I manage to get 6-7 out of this dough.)
  5. Bake them in the oven for 15 minutes until cooked through and golden on top. I like to store these either in the fridge in an air-tight container for up to 3 days or in the freezer for up to 1 month.

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