Recipe Collections
Lentil and Spinach Mini Savory Scones
Original recipe: 12 servings · Prep: 15 min · Cook: 20 min · Total: 35 min
By TinyTummyTreats Editorial TeamPublished Apr 23, 2026 | Updated May 11, 2026
International
35 mins
easy-to-makevegetable-basedsoft-texturequick-prepfinger-food-friendlyno-added-saltbalanced-nutritionsuitable-for-12-monthsbudget-friendlyquick & easylunchbox-friendlypicky-eaterssavory_bakes
Lentil and Spinach Mini Savory Scones with measured ingredients, 35-minute timing, 12-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.
Prep
15 min
Cook
20 min
Total
35 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 100 grams Red lentils
- 200 ml Water
- 75 grams Fresh spinach
- 150 grams Plain flour
- 1 teaspoon Baking powder
- 2 tablespoons Olive oil
- 75 ml Unsweetened plant-based milk
- 0.5 teaspoon Ground cumin
- a pinch Black pepper
Instructions
-
Preheat the oven to 180 degrees C (350 degrees F) and line a baking tray with parchment paper.
-
Place rinsed red lentils and water in a small pot. Bring to a boil, then reduce heat and simmer gently for 10-12 minutes until lentils are soft and water absorbed. Set aside to cool slightly.
-
In a mixing bowl, combine plain flour, baking powder, and optional ground cumin. Stir well.
-
Finely chop fresh spinach or pulse briefly in a food processor for a soft texture suitable for toddlers.
-
Add cooked lentils, chopped spinach, olive oil, and plant-based milk to dry ingredients. Stir until a soft dough forms. Adjust flour or milk as needed for dough consistency.
-
Lightly flour a clean surface and roll out dough to about 1.5 cm thickness.
-
Use a small cookie cutter (4-5 cm diameter) or small glass to cut mini scones.
-
Place scones on prepared baking tray, spacing evenly.
-
Bake for 18-20 minutes until scones are lightly golden and cooked through but soft inside.
-
Remove from oven and cool completely on wire rack before serving to toddlers.
-
Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for longer storage.
Ingredient Replacements
- grams Red lentils: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- ml Water: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- grams Fresh spinach: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- grams Plain flour: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- teaspoon Baking powder: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
Related Articles
Read related guides and practical cooking tips.
Recipe Collections
7 Puree and Mash Recipes
More Recipes
Explore more recipes you may like.
Nut-Free Recipes
Soft Pumpkin and Chickpea Hand Pies with Mild Cinnamon
Nut-Free Recipes
Rustic Lentil and Root Vegetable Hand Pies
Nut-Free Recipes
Mildly Spiced Carrot and Lentil Savory Biscuits
Nut-Free Recipes
Pumpkin and Zucchini Savory Scones with Mild Herb Seasoning
Reviews
Rate this recipe and share a photo of your result.
No reviews yet.
Save this recipe
Log in to keep this recipe in your favorites.
Reset password Register