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

Baking Broth Mix Brown Linseed Camelina Flour Golden Linseed Hemp Linseed Seeds Sourdough Whole Hemp Seed YQ YQ Flour

by Henrietta Inman February 28, 2021

These scones from Henrietta Inman, Wakelyns resident cook and baker, really hit the spot and score highly for delicious diversity.

There are still lots of squash in storage from their winter harvest. Do try them in these scones for another way to cook with them.

Using a sourdough starter instead of bicarbonate of soda might sound like a faff but it really isn’t. The small extra effort and time is worth it, and it’s important to make this time to cook for ourselves. It oomphs up all the flavours, makes all the goodness of the grains and pulses more bioavailable and the scones more easily digestible, as opposed to the fast-reacting soda, so you could probably eat an extra one and still feel very happy!

Try adding a good cheddar or other strong-flavoured cheese for cheese scones.

Thank you beautiful Kim at Small Food Bakery for your help with the recipe.

Ingredients

Sweet sourdough starter

100g wholegrain YQ flour
100g water, warmish
100g starter, a good active one fed at regular intervals and preferably the night before
15g unrefined golden sugar

Squash scones

200g Mix #1 - Broth Mix or Mix #4 - Gluten-free Broth Mix
200g wholegrain YQ flour
4g sea salt
50g local honey
200g unsalted butter, I like Fen Farm, cold and cubed
90g seeds, a mixture of Hodmedod’s brown or golden flax / linseed, camelina and unhulled hemp is great
200g cooked squash, mashed with a fork
142.5g starter (as above)

Method

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.
For the starter, mix all of the ingredients and set aside in a warm place for 3.5 hours.
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.
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.
Preheat the oven to 200C. Glaze with egg wash and bake for 12-15 minutes until golden brown on the top and bottom.
Eat with butter, cheese and chutney.

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