| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Caribbean | Breads, Beverages, Vegetables | 10 | Servings |
INGREDIENTS
| 1 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | ts | Sugar |
| 1 | c | Mashed cooked sweet potatoes |
| 3 | tb | Butter, melted and cooled |
| Butter | ||
| Honey, if desired |
INSTRUCTIONS
Created by West Indians living in England, these are scrumptious. Preheat oven to 375F (190C). Grease a baking sheet; set aside. Sift flour, baking powder and salt into a medium-size bowl; stir in sugar. In a large bowl, thoroughly mix potatoes and 1 1/2 tablespoons melted butter with a fork. Add dry ingredients and mix to form a soft dough. Turn out onto floured surface. Roll out with a floured rolling pin or pat dough with your hands to make a round about 1/2-inch thick. Cut into rounds with a 2-inch fluted or plain cookie cutter. Place 1 to 1 1/2 inches apart on baking sheet; brush tops with remaining 1 1/2 tablespoons melted butter. Bake about 20 minutes or until light brown. Split and serve warm with butterand honey. Makes about 10 scones. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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