Ingredients:
1 1/2 cups whole wheat flour
1 1/2 cups white flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons sugar
1/2 cup butter, cut into chunks
1 cup cooked shredded potatoes
1 cup shredded sharp cheddar cheese
2 tablespoons poppy seeds
2 teaspoons dried dill
1/2-3/4 cup cold milk
melted butter
Directions:
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 (or your hands), 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.
Servings: 12
Time preparation: 10 min.
Time total: 25 min.