These quick and easy wedges go well with hot soup or a cool salad.

Cheddar and Poppy Seed Potato Scones

1 1/2 cups whole wheat flour
1 1/2 cups unbleached all purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
2 teaspoons granulated sugar
1/2 cup unsalted butter, cut into chunks
1 cup cooked shredded potatoes
1 cup shredded sharp cheddar cheese
2 tablespoons poppy seeds
2 teaspoons dry dill
1/2 to 3/4 cup cold milk
Melted butter

1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet
2. In a large mixing bowl, combine the two flours together with baking powder, salt and sugar. Using a pastry blender, 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).
3. 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.
4. Place on prepared baking sheet. Brush with melted butter. Bake until lightly golden, about 12 to 16 minutes.

Makes 12 to 16 scones.