Cheddar and Poppy Seed Potato Scones

  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)

Another recipe

Switch theme