1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp sugar
1 cup mashed cooked sweet potatoes
3 tbsp butter, melted and cooled
1 butter
1 honey, if desired
Directions
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.
Servings: 10 servings
Caribbean Scones Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We can follow the history of written recipes far back into history, certainly as far into history as the Egyptians, and potentially, even further back. Having said that, mostly, these ancient cookbooks were just very simple pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to historians are a few stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the chefs of Roman times used many herbs, including a few that will be familiar to modern chefs for example thyme, rue and parsley. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new tastes caused an eruption in manuscripts on cookery, the majority of which are now in private cookery archives. During the succeeding few hundred years, the upper classes strove to serve the most exotic meals, and because of this the best chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and publishing the recipes of their peers. Like it or not, the introduction of television gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Caribbean Scones recipe.
