Blueberry and lemon yogurt scones (no added sugar weaning recipe)

Preheat the oven to 190°C (375°F). Line a baking tray with baking paper.

Sift the flours and bicarbonate of soda into a large bowl. Use your fingers to break up the butter, and rub it in until you have a texture like very fine breadcrumbs. Add the oatmeal, and mix together until it’s evenly distributed. Mash the banana with a fork, and stir into the dry ingredients.

In a separate bowl, beat together the egg and lemon juice. Decant a quarter of this into a small bowl, add the lemon zest and whisk to make the glaze. Set aside.

Add the yoghurt to the remaining egg mixture, and beat well until combined. Add this to the flour–banana mixture, and bring together with a spoon or your hands until you have a soft dough. Turn out onto the prepared baking tray, and gently press until it is about 2 cm (¾ inch) thick. Spread the blueberries on top, and carefully press them in, so that just the very tops are peeping out.

Use a pastry brush to glaze the top of the scone with the egg glaze. Use all of this, even if it looks quite wet. Bake for 20 minutes until golden brown on top.

Slide the scone onto a chopping board using a palette knife, and carefully cut into 12–16 fingers while still hot. Transfer to a wire rack, and leave to cool for about 10 minutes. Serve while still warm.

For little ones: Ensure the blueberries have cooled before serving.