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