Bed and Breakfast Spiced Pumpkin Scones With Honey Butter

Gorgeous spiced pumpkin scones with honey butter – what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian “Olive” magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from – I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don’t want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688

Fairy Bread

This treat is popular at children’s parties here in Australia. (Servings and Yield depend on how many slices of bread you use.)

Nazook or Choreg (Armenian Sweet Pastry)

Over coffee with my Armenian/Chaldean/Lebanese/Iraqi/ “brothers” this is perfect. Rich and not overly sweet. Note: Mahleb is a spice made from ground cherry pits. Sev gundeegs are tiny black seeds that have a faint anise flavor. Both are available in grocery stores that sell Middle Eastern or Greek foods. T.J.

Nazook (Armenian Pastry)

I took this recipe from Hilda (someone in the net!) and posted it here because I couldn’t find on Recipezaar an accurate recipe for this delicious Armenian pastry! Loads of fat and calories in them but absolutely worth it! (Preparation times includes 5 hours to refrigerate the dough).

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