Caribbean Scones
Yield
1 dozenPrep
20 minCook
20 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | cup |
sweet potatoes, or yams
mashed, cooked |
|
| 3 | tablespoons |
butter
melted, cooled |
|
| 1 | x |
butter
|
*
|
| 1 | x |
honey
if desired |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 237 | ml |
sweet potatoes, or yams
mashed, cooked |
|
| 45 | ml |
butter
melted, cooled |
|
| 1 | x |
butter
|
*
|
| 1 | x |
honey
if desired |
*
|
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.
