Seeded Sourdough Scones with Squash, YQ & Broth Mix #1

Method

1. To bake the scones in the afternoon ready for tea or a light supper with cheese, apples, chutney and a salad, make the starter between 7 – 8am that day.
2. For the starter, mix all of the ingredients and set aside in a warm place for 3.5 hours.
3. Mill the broth mix. Mix the broth and YQ flour with the salt. Add the butter and rub into the flour with your fingertips until it resembles breadcrumbs. You can do this in a mixer fitted with a paddle too. Add the honey, seeds, squash and starter and mix well to form a dough.
4. Line a large baking tray with parchment paper. On a floured surface, roll out the dough until about 2 – 2.5cm depth. Cut into rounds or triangles, you want to get about 14. Place onto your prepared tray and let them rise in a warm place for 4-5 hours, until looking plump and risen by about half of original size.
5. Preheat the oven to 200C. Glaze with egg wash and bake for 12-15 minutes until golden brown on the top and bottom.
6. Eat with butter, cheese and chutney.