Cheddar and Poppy Seed Potato Scones
Ingredients:
- 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
Preparation:
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 sconesSource:
Submitted by: Recipe Group Member
Date:
