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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Nice way to use leftover potatoes! This recipe comes from a local newspaper. 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 potato |
1 cup shredded sharp cheddar cheese |
2 tablespoons poppy seeds |
2 teaspoons dried dill |
1/2-3/4 cup cold milk |
melted butter |
Directions:
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 prepared baking sheet.
11. Brush with melted butter.
12. Bake until lightly golden, about 12 to 16 minutes.
13. Makes 12 to 16 Scones.
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