Cheddar and Poppy Seed Potato Scones

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups unbleached all purpose flour
  • 1 Tbsp baking powder
  • 1 1/2 tsp salt
  • 2 tsp granulated sugar
  • 1/2 cup unsalted butter, cut into chunks
  • 1 cup cooked shredded potatoes
  • 1 cup shredded sharp cheddar cheese
  • 2 Tbsp poppy seeds
  • 2 tsp dry dill
  • 1/2 to 3/4 cup cold milk
  • Melted butter image placeholder

Preheat oven to 425° F. Lightly grease a baking sheet

In a large mixing bowl, combine the two flours together with baking powder, salt and sugar. Using a pastry blender, cut butter into flour mixture until crumbly. Stir in the shredded potatoes, cheese, poppy seeds and dill. Make a well in the center and add enough milk to make a soft dough (adding more milk as needed).

Turn out onto a lightly floured work surface and gently knead several times. Pat into two 6 to 8-inch rounds about 1-inch thick. Cut each into 6 to 8 wedges.

Place on prepared baking sheet. Brush with melted butter. Bake until lightly golden, about 12 to 16 minutes.

Makes 12 to 16 scones
Submitted by: Recipe Group Member