Kumara, blue cheese and walnut scones
Apr 30, 2009 2:00pm- 30 mins cooking
- Makes 24 Item
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Ingredients
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
Method
Kumara, blue cheese and walnut scones
- 1Preheat oven to hot 220°C (200°C fan-forced). Oil 20cm-round cake pan.
- 2Boil, 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.
- 3Gently 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.
- 4Meanwhile, combine ingredients for blue-cheese butter in small bowl.
Notes
We used a strong, stilton-like blue cheese in this recipe.
