POTATO AND CARAWAY SCONES

Preparation Method :

• Grease 20 cm round sandwich cake pan.
• Flatten garlic by pressing with the side of a knife.
• Boil, steam or microwave potato with garlic until just tender; drain, discard garlic; cool.
• Sift flour into bowl, stir in seeds, mustard, chives, potato and all but 1 tablespoon of the cheese.
• Stir in combined oil and buttermilk, mix to a soft dough.
• Turn dough onto lightly floured surface, knead lightly until smooth.
• Roll dough out to 2.5 cm thickness, cut into 12 x 5 cm rounds.
• Place scones in prepared pan, sprinkle with remaining cheese.
• Bake in very hot oven about 20 minutes or until risen and browned.