Yes I know, I know …. I am a month too late.
The internet has been awash with recipes for pumpkin this and pumpkin that in the run up to Halloween. But, elevating procrastination to the level of an art form, only now, the day after Halloween, am I posting a recipe for spiced pumpkin scones. Actually, maybe I ought to turn that thought on its head, and claim that this post is in fact eleven months early rather than one month too late.
I got back from holiday last weekend, jet-lagged and with post-holiday blues. But I cheered up immensely on Thursday, when I spent a fun afternoon with my niece, Bella (hiya Bella 😘 ), carving three pumpkins. Two of the ‘pumpkins’ looked, smelt and tasted suspiciously like overgrown yellow courgettes, but we had fun carving them and they looked great when we had finished.
This year, for the first time ever, I saved the seeds and flesh from our pumpkin carving to use in some autumn baking. I roasted pumpkin seeds, and wanted to bake pumpkin scones, having gorged myself on tried Starbucks spiced pumpkin scones whilst on holiday. I wasn’t able to find tinned pumpkin puree in any shop on the Island, so I made my own. Time consuming, but well worth it, and apparently it freezes really well. So I look forward to creating more pumpkin inspired creations over the next few weeks.