Kids Baking Recipes

5 Delicious Weekend Baking Recipes (Easy Enough for Kids!)

By Ceri Marsh - November 4, 2011

Photo Credit: Maya Visnyei

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Are you starting to feel the panic? You know, that little “uh-oh” all parents feel when the temperature begins to drop. Since hours at the park spent sipping coffee, gossiping and checking emails (oh, that would be parents, not the kids) are quickly becoming impossible, activities need to be booked.

A Sunday baking session with the kids is every kind of bang for your buck. It’s a fun way to kill an hour on a dreary afternoon, it teaches kids valuable skills, plus you end up with homemade goodies that will almost always be healthier than store or bakery-bought versions. And you’ve got snacks to tuck into lunch boxes for at least half of the week!

Yes, it’s messier and yes, it’s slower. Give yourself at least an extra half hour when small kids are involved in the kitchen. But on a cold and grey afternoon when you’re all cooped up together, an extra half-hour of happy, engaged kids is solid gold.

These are our five favorite recipes for baking with kids, starting with these Maple Scones. They have a great fall flavor and just a bit of crunch from the oats.

Maple Scones

1/4 cup maple syrup
8 tablespoons milk or cream
2 1/4 cups pastry flour
1/2 cup oats
1 1/2 tablespoons baking powder
1/2 teaspoon salt
11 tablespoons cold butter
1 egg, whisked
sugar for dusting

1. Preheat oven to 400 degrees.

2. Mix syrup and cream together and set aside.

3. Mix flour, oats, baking powder and salt until well blended.

4. Cut cold butter into the flour mixture until each piece of butter is the size of a small pea. I used a pastry cutter but I have also used two regular knives. At the end I usually use my hands, too, and pinch each large piece of butter – the heat from your fingers is enough to break it into smaller pieces.

5. Add the syrup and milk mixture to the flour. Stir with a fork until it comes together. The dough will be quite sticky. Turn the dough out onto a lightly floured surface and use a rolling pin to flatten it. It should be about 1 inch thick. You can either cut traditional diamond scone shapes or use a water glass to make circles. It was easier for Esme to help me with the glass so we went that way.

6. Place the scones on a parchment-lined baking sheet. Brush each scone with a bit of whisked egg. Sprinkle the tops with a pinch of sugar. Bake for 20 to 25 minutes until golden. Makes 8 to 10 scones.

Here are our other four Sunday baking favorites:
Kitchen Sink Cookies are the ne plus ultra chocolate cookies, plus lots of ingredients for kids to dump in the bowl!

Wholegrain Blueberry Muffins are healthy enough to serve at breakfast, yummy enough for snack time.

Sweet Potato Graham Muffins are super quick to make and our favourite veggie makes them healthy, too.

Homemade Twinkies. Yep, you heard us right. Home. Made. Twinkies.

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