• 2 cups SR Flour
• 2 tabs Corn flour
• 100g Butter
• 1 cup Pumpkin, cooked
• Extra Milk as necessary
• ⅓ cup Cream

Sift flours into bowl. Rub butter into flour with fingertips or the mixmaster dough hook. Make well in the centre. Pour in pumpkin, cream and mix, add milk as necessary so all flour sticks together. Mixture should be very sticky. Knead lightly in bowl to collect any residue flour. Pour wet mixture into backing dish with high sides, lined with baking paper. Bake in a slow oven (160 degrees) for 20 minutes, or until cooked, Over kneading the mixture will make the scones tough.

—Day to Day cookery