Those dark mornings. Ah those mornings. Where only a thin veil of light creeps through the curtains. Where life dictates you wake up before your body really wants to (or can).
I pose a dichotomy (no surprises there) in that i am resolutely not a morning person and yet i rise earlier and with more readiness than really makes sense. I’ve been trying to understand this aspect of myself for some time now and can only come up with one conclusion- i wake early because i need so much extra time to come to terms with the day.
It seems that i am programmed to require the exact length of time a cafetiere (or pan, i’m pretty neolithic in this respect) of coffee lasts before i am fully awake. As a rule of thumb, anytime before 11am is no Becci time. Those who know me will know i’m famous for my “morning pout”, its a look i’ve acquired through the years which sees me wild haired, foggy eyed and usually still brandished by the imprints of my bedclothes. So yes, coffee and time- then the world is bearable.
But there are some mornings, usually the weekend, where i awake fresh and ready to rock (as it were). Mornings such as these i head straight to the kitchen, full of excitement and inspiration. Knowing that i have just enough time (before Callum wakes up) to prepare some fantastical brunch treat.
So today i present the “pattie scone”. A loose riff on the traditional scottish breakfast item. The scone itself is light but robust enough to withhold your choice of accompaniments. Ideally, i would have paired the pumpkin with sage but since we were out rosemary did the job just fine. The addition of fresh herbs add a beautiful whisper of flavour which means that these could easily be served on their own- with a wee lick of coconut oil. Either ways, they make for a delightful change to the brunch plate.
(Makes 6, Vegan, Gluten Free)
[The ratio of flour will largely depend on the size of your squash/ pumpkin. You want enough flour to create a workable dough but not so much as to drown the pumpkin.]
- 1/2 of a medium Butternut Squash
- 100g Gluten free Flour
- 1 tbsp Rosemary/ Sage, finely chopped
- 1/2 tbsp Peppercorns, ground
- 1/2 tsp Sea Salt
- Remove any seeds from your squash and roast whole in an oven at 180c until tender (20-30 minutes)
- Allow to cool completely before scooping out the flesh and mashing well
- Transfer to a bowl and add the remaining ingredients
- Stir well and tip onto a floured surface
- Meanwhile, heat a small amount of coconut oil in a skillet
- Roll the dough into a sausage shape and portion into 6, use your hands to form and flatten each scone into your desired size
- Cook the scones in batches for about 2 minutes on each side.