Kumara, blue cheese and walnut scones

  • 30 mins cooking
  • Makes 24 Item
  • Print


Kumara, blue cheese and walnut scones
  • 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


Kumara, blue cheese and walnut scones
  • 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.

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