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Potato Cheddar Scones

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“Nice way to use leftover potatoes! This recipe comes from a local newspaper.”
READY IN:
25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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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