Blue cheese butter
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