Cheddar and Poppy Seed Potato Scones

• 1 12 cups whole wheat flour
• 1 12 cups white flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoons sugar
• 12 cup butter, cut into chunks
• 1 cup cooked shredded potato
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons poppy seeds
• 2 teaspoons dried dill
• 12-34 cup cold milk
• melted butter

1. Preheat oven to 425*F.
2. Lightly grease a baking sheet.
3. In a large mixing bowl, combine the two flours together with baking powder, salt and sugar.
4. Using a pastry blender (or your hands), cut butter into flour mixture until crumbly.
5. Stir in the shredded potatoes, cheese, poppy seeds and dill.
6. Make a well in the center and add enough milk to make a soft dough (adding more milk as needed).
7. Turn out onto a lightly floured work surface and gently knead several times.
8. Pat into two 6 to 8-inch rounds about 1-inch thick.
9. Cut each into 6 to 8 wedges.
10. Place on baking sheet.
11. Brush with melted butter.
12. Bake until lightly golden, about 12-16 minutes.

whole wheat flour, white flour, baking powder, salt, sugar, butter, potato, cheddar cheese, poppy seeds, dill, cold milk, butter

Taken from www.food.com/recipe/cheddar-and-poppy-seed-potato-scones-42202 (may not work)