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Caribbean Scones


1 c All-purpose flour
2 teaspoon Baking powder
1/2 teaspoon Salt
1 teaspoon Sugar
1 c Mashed cooked sweet potatoes
3 tablespoon Butter, melted and cooled butter
Honey, if desired

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 Butter and honey.

Makes about 10 scones.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.