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Pumpkin and Zucchini Savory Scones with Mild Herb Seasoning
Original recipe: 10 servings · Prep: 15 min · Cook: 20 min · Total: 35 min
By TinyTummyTreats Editorial TeamPublished Apr 30, 2026 | Updated May 11, 2026
International
35 mins
easy-to-makevegetable-basedsoft-texturequick-prepfinger-food-friendlyno-added-saltbalanced-nutritionsuitable-for-12-monthsbudget-friendlymake-aheadquick & easylunchbox-friendlysavory_bakesmild herbsfinger foodslunchbox ideasone-pot meals
Pumpkin and Zucchini Savory Scones with Mild Herb Seasoning with measured ingredients, 35-minute timing, 10-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
10
Difficulty
easy
Cuisine
International
Ingredients
Servings
10
- 2 cups All-purpose gluten-free flour blend
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Ground mild herbs (fresh or dried parsley and chives)
- 3/4 cup Pure pumpkin puree
- 3/4 cup Grated zucchini
- 1/4 cup Unsweetened dairy-free milk (such as oat or rice milk)
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Apple cider vinegar
- 1 tablespoon Ground flaxseed
Instructions
-
Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper.
-
In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and mild herbs until well combined.
-
In a separate bowl, mix the pumpkin puree, grated and well-drained zucchini, dairy-free milk, olive oil, apple cider vinegar, and ground flaxseed until smooth.
-
Pour the wet ingredients into the dry ingredients and fold gently until just combined to keep the scones tender.
-
Turn the dough onto a lightly floured surface and shape into a 1-inch thick circle.
-
Cut the circle into 10 equal wedges using a sharp knife.
-
Place the scones on the prepared baking sheet, spacing slightly apart.
-
Bake for 18-20 minutes or until lightly golden and a toothpick inserted comes out clean.
-
Cool on a wire rack before serving to maintain softness and safety.
-
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
Ingredient Replacements
- cups All-purpose gluten-free flour blend: 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.
- teaspoons 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.
- teaspoon Baking soda: 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 Ground mild herbs (fresh or dried parsley and chives): 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.
- cup Pure pumpkin puree: 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.
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