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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.26 Kcal (1106 kJ) | ||
| Calories from fat | 83.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.32g | 14% | |
|---|---|---|---|
| Cholesterol | 10.31mg | 3% | |
| Sodium | 264.53mg | 11% | |
| Potassium | 330.88mg | 7% | |
| Total Carbs | 37.44g | 12% | |
| Sugars | 3.28g | 13% | |
| Dietary Fiber | 2.23g | 9% | |
| Protein | 8.48g | 17% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.9mg | 10% | |
| Calcium | 175.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 267.82 Kcal (1121 kJ) | ||
| Calories from fat | 85.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.45g | 14% | |
|---|---|---|---|
| Cholesterol | 10.45mg | 3% | |
| Sodium | 268.09mg | 11% | |
| Potassium | 335.33mg | 7% | |
| Total Carbs | 37.95g | 12% | |
| Sugars | 3.32g | 13% | |
| Dietary Fiber | 2.26g | 9% | |
| Protein | 8.59g | 17% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.9mg | 10% | |
| Calcium | 177.6mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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