The idea of dulse seaweed in your scones, or for that matter courgette may not seem appealing, but trust me these are delicious, especially with a soya cheese (or cream cheese) spread on top. My son usually rejects anything green but he gobbled these down like there was no tomorrow.
Dulse and Vegetable Scones
(adapted from the same recipe in Daphne Lambert and Tanyia Maxted-Frosts book "The Organic Baby and Toddler Cookbook)
12 oz Self raising wholemeal flour ( or gluten free flour like rice)
1 oz vegan spread
2oz Butternut squash (or carrot) optional- both versions are delicious.
1/2 pint Soya or rice milk
1tsp baking powder
1 tbsp chopped dulse ( i only had nori in the cupboard so used this instead finely chopped)
2oz courgette grated ( or 4 oz if not using butternut squash or carrot)
My additions: sprinkling of extra herbs like oregano,
one spring onion finely chopped and 2 eggs to bind the mixture.
Perfect for lunch boxes