Preheat your oven to 200°C fan bake. Line a baking tray with baking paper.

Prick the kūmara four times with a fork. Place in a microwave-safe bowl and microwave on high for 7-8 minutes, or until tender and soft to squeeze. Set aside to cool for 10 minutes. 

Once the kūmara has cooled down, cut off and discard the skin. Crumble up the kūmara flesh and set aside.

Add the flour to a large mixing bowl, along with ½ tsp salt and toss together. Add 1 ½ cups of the grated tasty cheese and the crumbled kūmara. Toss together. 

Add the yoghurt and stir together with a fork, until it forms a soft, shaggy dough. Tip the dough out onto a floured bench top and knead gently until the dough just comes together.

Pat the dough into a rectangle roughly 3cm thick. Cut the rectangle in half lengthwise, then crosswise into 4 squares (to make a total of 8 scones).

Place the scones spaced apart on the lined oven tray. Brush over the melted butter and sprinkle over the remaining ½ cup of grated cheese. 

Bake for about 20-25 minutes, until golden brown and cooked through.