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Potato Cheddar Scones

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Ingredients

Adjust Servings:
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

Nutritional information

241.2
Calories
110 g
Calories From Fat
12.3 g
Total Fat
7.2 g
Saturated Fat
31.6 mg
Cholesterol
405 mg
Sodium
27 g
Carbs
2.7 g
Dietary Fiber
1.2 g
Sugars
7 g
Protein
76g
Serving Size

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Potato Cheddar Scones

Features:
    Cuisine:

    Nice way to use leftover potatoes! This recipe comes from a local newspaper.

    • 45 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Potato Cheddar Scones, Nice way to use leftover potatoes! This recipe comes from a local newspaper , Barbara, had to come back again and change my review!! Strangest thing happened, we tried the scones hot from the oven, they seemed very heavy and to be honest we were not too impressed, but the taste was good and I had to cook them for a good 20 minutes In any case, I put them on the table at dinner, cold, with butter on the side Strangest thing they had improved considerably!! It was almost like they had not finished cooking when we tried them earlier, now they were not nearly as heavy, so I guess it boils down to letting them sit awhile and cool down Funny Have never had this happen to scones before, we have always eaten them almost right out of the oven Soo in the end DH said they were a 5 at supper and i should go back and change the first review Thanks again for sharing, I will do them again, may even go buy some poppy seeds!!


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    Steps

    1
    Done

    Preheat Oven to 425*f.

    2
    Done

    Lightly Grease a Baking Sheet.

    3
    Done

    in a Large Mixing Bowl, Combine the Two Flours Together With Baking Powder, Salt and Sugar.

    4
    Done

    Using a Pastry Blender (or Your Hands), Cut Butter Into Flour Mixture Until Crumbly.

    5
    Done

    Stir in the Shredded Potatoes, Cheese, Poppy Seeds and Dill.

    6
    Done

    Make a Well in the Center and Add Enough Milk to Make a Soft Dough (adding More Milk as Needed).

    7
    Done

    Turn Out Onto a Lightly Floured Work Surface and Gently Knead Several Times.

    8
    Done

    Pat Into Two 6 to 8-Inch Rounds About 1-Inch Thick.

    9
    Done

    Cut Each Into 6 to 8 Wedges.

    10
    Done

    Place on Prepared Baking Sheet.

    11
    Done

    Brush With Melted Butter.

    12
    Done

    Bake Until Lightly Golden, About 12 to 16 Minutes.

    13
    Done

    Makes 12 to 16 Scones.

    Avatar Of Daysi Dickerson

    Daysi Dickerson

    Spice sorceress infusing her dishes with exotic and bold flavors.

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