Cream butter and sugar. Add the egg and mix well. Fold in pumpkin, flour and salt. Knead well. Turn dough onto a floured board, roll out to 1/2-3/4" and cut into circles with a floured glass. Brush tops with milk and bake at 350 for 10-15 minutes. Wrap the scones in a clean tea towel and place on a wire rack to cool.

Preheat oven to 400. Grease or spray muffin cups. In a large bowl, mix all dry ingredeients. In a separate bowl beat the eggs, salad oil and zucchini. Stir egg mixture into flour mixture just until moistened. Bake 20-25 minutes or until tooth pick inserted into center comes out clean.

In a large saucepan place broth, apple cider and diced apples. Cook until apples are tender (20mins). Allow to cool. Puree in blender or food processor until smooth. Chill for at least 1 hour. Before serving, stir in 1 cup of cream. Add salt, sugar and lemon juice to taste. Garnish with a dusting of cinnamon and a thin slice of apple.

In a large bowl mix flour, sugar, spices, baking soda, baking powder and salt. Set aside. In another bowl mix eggs, pumpkin and butter. Whisk until well blended. Stir in chocolate chips. Pour this over dry mixture and fold with a spatula until it is well blended. Pour into lined or greased muffin cups. Bake at 350 for 20-25 minutes.

Mix all ingredients except the apples until smooth. Microwave at 10 second intervals until mixture is able to be stirred easily. Chill and serve with wedged apples.