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We have now been Baby Led Weaning for 3 months. Little Pickle has still only fed herself, we have never spoon fed her. BLW is definitely a way of life for us now and I am so glad that we first started weaning this way.
LP is putting on more than enough weight, has dropped milk feeds and is thriving. I’m going to talk about how baby weaning is going for us and at the end of this post there’s a quick easy savoury cheese scones recipe too – perfect finger foods!
So how is Baby Led Weaning going for us?
The last three months have flown by and the BLW journey is going really well. It is now so easy to have meals with LP, to share our food with her and she generally tries everything.
LP has such a variety of foods – more so than Dave and I! I always give breakfast then fruit, lunch and then fruit, dinner and then fruit plus yogurt if she is still wanting more! I never would have thought that someone so small could eat so much and I keep trying new ideas with her.
What does a Baby Led Weaning baby eat?
For breakfast LP will have either cereal or something ‘bready’ as baby finger food. When we give cereal I break a weetabix up into a few chunks in a bowl, add a sprinkling of cheerios and shreddies and pour over some milk.
LP loves to grab handfuls of the sticky mixture – sucking most off her fingers but still managing to get it in her hair, over her clothes, on the floor etc. The bread options are toast fingers, crumpets, english muffins, bagels. I usually spread these with either unsalted butter, 100% fruit spread, cream cheese or a mixture of avocado and cream cheese.
Lunches LP has either jacket potato, omelette or toasted sandwich fingers. I have realised that anything can go in an omelette or toasted sandwich! Cheese, obviously, then anything you have in the fridge/freezer/cupboards! Sweetcorn, spring onion, red onion, tomato, pepper, ham, baked beans!
LP would eat lunch all day every day and absolutely loves finger foods! If we are out and about for lunch I make an omelette or a cheese toastie for her and cut them into fingers. Such an easy thing for little ones to eat away from home!
We give her everything and she tries most things. She will usually try something 3 or 4 times before deciding that she really doesn’t like it.
Should we give a baby pudding?
After each meal we give LP fruit. She has very expensive taste in fruit but most of it gets eaten. I usually give her three different types of fruit at each sitting but not a huge amount of each.
Blueberries, Strawberries, Raspberries, Melon, Watermelon, Mango, Nectarines, Pomegranate. LP loves fruit! Her favourite is still Mango but Nectarines/Peaches/Apricots come a close runner-up!
Yogurt LP eats with a loaded spoon after most meals. We always give full fat natural yogurt and she will eat 3-4 dessert spoons worth after dinner. We’ve also used loaded spoons occasionally with rice dishes – risotto etc.
Should a baby have both meals and snacks?
I have started trying to introduce baby snacks too. I usually offer healthy snacks twice a day – bread sticks, raisins, dried apricots, rice cakes or the cheese baby scones below.
If it has been over an hour since her last meal LP will eat whatever we give her. LP loves baby led weaning snacks and we buy some ready made packets of snacks – the only real baby food that she has.
I have started baking to fill the freezer with LP-friendly foods that I know she will eat when we’re stuck for meal ideas. We made Banana and Raisin Muffins and a BLW Carrot Cake but both were toddler food aimed at babies with no added sugar and LP wasn’t keen. I think they were both a bit bland for her. I then looked through my recipe books at home and found recipes for Cheese Scones.
How to make Cheese Scones baby led weaning friendly?
With a few slight modifications to other scone recipes I made the cheddar cheese scones recipe BLW friendly and LP loves the new baby led weaning friendly cheese scone recipe – as do the whole family! Easy scones are such a great comfort food and they make perfect cheese scones for babies. These are great for afternoon tea and sugar free!
She would eat these light and fluffy cheese scones at every meal and loves a cheddar cheese scone with butter spread over them. I might try giving her easy cheese scones with cream cheese or grated cheese on it – Double Cheese!
This may not be the best cheese scones recipe ever but LP definitely likes it so a fantastic choice for kids – and toddlers! They’re a regular feature on our meal plan now.
Many vegetarian cheese scones recipes have added cayenne pepper or mustard powder which compliments the cheese flavour and gives an extra little flavour kick but as these were meant to be for our weaning baby we left them out. Feel free to add either if you’re making for older children and adults but these are a great fussy eaters healthy ish option!
If you’d like a sweet alternative take a look at our Fruit Scone Recipe too.
So if you’d like to bake some nut free savory scones here’s my savoury easy Cheese Scone Recipe – Happy Baking!
Healthy cheese scones ingredients
- 250 g Self Raising Flour
- 1 tsp Baking Powder
- 30 g Unsalted Butter – straight from the fridge
- 115 g Grated Mature Cheddar Cheese
- 200 ml Full Fat Milk
- Preheat oven to 220C/425F/Gas 7. Lightly grease a baking tray or line with baking paper or parchment paper.
- Sift the flour and baking powder into a large mixing bowl. Using your fingertips, rub in the cold butter for a few minutes until the mixture resembles fine breadcrumbs. Stir in 85g of the cheese making sure that it doesn’t clump together. Make a well in the centre.
- Add a little milk at a time to the flour mixture and mix, using a cutting action until the dough comes together in clumps.
- With plain floured hands, gently gather the dough together, lift out onto a lightly floured work surface and pat into a smooth ball. Do not knead or the scones will be tough.
- Pat the dough out to 2cm thick or use a rolling pin on a lightly floured surface. Cut into rounds using a 5cm cookie cutter. Gather the trimmings and repeat.
- Place the rounds close together on the baking sheet and sprinkle with the remaining cheese. Bake for 12-15 minutes or until risen, golden brown, perfect and delicious!
If you’d like to print or pin the Cheese Scones Recipe for later you can do so below. Enjoy!
Cheese Scone Recipe
- 250 g Self Raising Flour
- 1 Teaspoon Baking Powder
- 30 g Unsalted Butter
- 115 g Grated Cheddar Cheese
- 200 ml Full Fat Milk
- Pre-heat the oven to 220C/425F/Gas 7. Lightly grease a baking tray or line with baking paper.
- Sift the flour and baking powder into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Stir in 85g of the cheese making sure that it doesn’t clump together. Make a well in the centre.
- All the milk and mix, using a cutting action until the dough comes together in clumps.
- With floured hands, gently gather the dough together, lift out onto a lightly floured surface and pat into a smooth ball. Do not knead or the scones will be tough.
- Pat the dough out to 2cm thick. Cut into rounds using a 5cm cookie cutter. Gather the trimmings and repeat.
- Place the rounds close together on the baking tray and sprinkle with the remaining cheese. Bake for 12-15 minutes or until risen and golden brown.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.