Trending ProductsView All Products
| 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.
IngredientsSweet sourdough starter
Squash scones
|
Method
|
A vibrant summer salad pairing deeply charred grilled courgettes and red onions with tender white beans, crunchy celery, umami-rich sun-dried tomatoes, and a zesty lemon-balsamic dressing. Serves 4–6.
A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
