Cheddar and Poppy Seed Potato Scones Recipe

Name: Cheddar and Poppy Seed Potato Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups whole wheat flour; 1 ½ cups white flour; 1 tablespoon baking powder; 1 teaspoon salt; 2 teaspoons sugar; ½ cup butter, cut into chunks; 1 cup cooked shredded potato; 1 cup shredded sharp cheddar cheese; 2 tablespoons poppy seeds; 2 teaspoons dried dill; 12-¾ cup cold milk; melted butter

Servings: persons

1 ½ cups whole wheat flour
1 ½ cups white flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons sugar
½ cup butter, cut into chunks
1 cup cooked shredded potato
1 cup shredded sharp cheddar cheese
2 tablespoons poppy seeds
2 teaspoons dried dill
12-¾ cup cold milk
melted butter

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 baking sheet.
11
Brush with melted butter.
12
Bake until lightly golden, about 12-16 minutes.

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups whole wheat flour, 1 ½ cups white flour, 1 tablespoon baking powder, 1 teaspoon salt, and more.

Yes, Cheddar and Poppy Seed Potato Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheddar and Poppy Seed Potato Scones

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