The pine I collected the cones from was a Black or Austrian Pine. Pinus nigra. Scots pine seem to small.
Take the cone and peel of the scales from the bottom towards the tip. As you force them apart you can cut them away which makes it easier to left the next row.
The nuts are inside little pods with wings attached.
Its a fiddly job.
The nuts taste very resinous but are v nice if roasted a bit.
The cones I took had a lot of withered seeds and only a few good plump nuts which I ate before I remembered to take a snap.
Alternatively you can put the closed cones by a fire and they will open. Pines cones burn well so not to close.
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