Cayman Prep and High School have produced a book of multi-cultural family recipes that everyone can enjoy.

It was made possible through the selfless efforts of the parents of Cayman Prep students who worked tirelessly to see the project through to fruition.

iNews will be serializing local and world recipes from Prep to Success which is available to buy at Cayman Prep and High School, Diver’s Supply & Book Nook.

SERVES 6

Ingredients

• 1 cup all purpose flour
• 2 tsp. baking powder
• ½ tsp. sal t
• 2 oz.  (½ s tick)  butter or margarine
• ¼ pint milk

Nutrition Facts per serving: Calories 1 55.3, Protein 2.907 Gm, Carbs 1 7 .65 Gm, Fat 8. 253 Gm, Cholesterol 22.1 9 mg, Dietary Fiber 0.603 Gm, Sugar 1. 287 Gm, Sodium 267 .7 mg , Calcium 103.6mg, Potassium 224.5 mg, Iron 0.988mg

Directions

1.         Preheat oven to 425°F.

2.         Sieve together the dry ingredients.

3.         Cut the butter into the flour mixture, until crumbly.

4.         Add the milk to the mixture, and mix together using the blades of 2 knives, to form a soft dough.

5.         Turn dough onto a lightly floured surface, and knead very lightly with tips of fingers (no more than 8 to 10 times – do not handle the dough too much.)

6.         On a floured surface, roll out the dough or pat to desired thickness; cut with a 2-½” to 3” round cutter.

7.         Place on a greased baking sheet, and brush milk over the tops of the scones.

8.         Bake in preheated oven for about 15 minutes.

Variations:

Cheese version:  To the mixture, add 2 to 4 ounces grated cheddar cheese and ½ teaspoon dry mustard before adding milk.

Fruit version:  To the mixture, add 2 ounces sultan as and a little sugar before adding   milk.