Name: Kumara, blue cheese and walnut scones
Cook time: 30 min
Total time: 30 min
Ingredients: 1/2 small_piece (125g) kumara, chopped coarsely; 1 1/4 cup (185g) self-raising flour; 2 teaspoon caster sugar; 100 gram blue cheese, chopped coarsely; 1/2 cup (50g) toasted walnuts, chopped coarsely; 1/4 cup (60ml) milk; Blue cheese butter; 100 gram butter, softened; 50 gram blue cheese, softened; 1 green onion, sliced thinly

Ingredients

1/2 small_piece (125g) kumara, chopped coarsely

1 1/4 cup (185g) self-raising flour

2 teaspoon caster sugar

100 gram blue cheese, chopped coarsely

1/2 cup (50g) toasted walnuts, chopped coarsely

1/4 cup (60ml) milk

Blue cheese butter

100 gram butter, softened

50 gram blue cheese, softened

1 green onion, sliced thinly

Method

1.Preheat oven to hot 220°C (200°C fan-forced). Oil 20cm-round cake pan.

2.Boil, steam or microwave kumara until tender, drain. Cool 10 minutes. Mash kumara in medium bowl then stir in flour, sugar, cheese and nuts. Pour in milk, stir until mixture makes a sticky dough.

3.Gently knead dough on floured surface until smooth. Using hand, flatten dough to 2cm-thickness. Cut 24 x 3.5cm rounds from dough. Place rounds, slightly touching, in prepared pan. Bake, uncovered, about 20 minutes or until scones are browned lightly. Turn onto wire rack.

4.Meanwhile, combine ingredients for blue-cheese butter in small bowl.

We used a strong, stilton-like blue cheese in this recipe.
Note

Woman's Weekly Food

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Ingredients

Method

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