Caribbean Scones
Submitted by blacgurl
Fluffy sweet potato scones made with mashed yams and butter, lightly golden on the outside, tender within. Serve warm with honey for a Caribbean-inspired treat.
YIELD
1 dozenPREP
20 minCOOK
20 minREADY
45 minThese aren’t your standard British tea-room scones.
Mashed sweet potatoes fold right into the dough, giving each one a gorgeous golden color and a soft, pillowy crumb that practically melts on your tongue.
The recipe is dead simple: flour, baking powder, mashed sweet potato, melted butter, and just a whisper of sugar. Pat it out, cut your rounds, and let the oven do the rest.
Split them warm, slather on butter and a drizzle of honey, and you’ve got breakfast sorted.
Chef Tips
- Use freshly baked or boiled sweet potatoes rather than canned for the best texture and natural sweetness.
- Don’t overwork the dough. A few gentle folds is all you need; too much handling makes scones tough.
- For extra-tall scones, push the cutter straight down without twisting. Twisting seals the edges and limits the rise.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
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 1½ 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 ½-inch thick.
Cut into rounds with a 2-inch fluted or plain cookie cutter.
Place 1 to 1½ inches apart on baking sheet; brush tops with remaining 1½ tablespoons melted butter.
Bake about 20 minutes or until light brown.
Split and serve warm with butterand honey.
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