| 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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