Cheesy Potato Corn Scones

Ingredients

• 0.7 cup water 
• 0.7 cup potatoes instant mashed
• 0.3 cup butter unsalted diced cold
• 1.3 cups flour all-purpose
• 0.5 cup cornmeal yellow
• 4 ounces cheddar cheese shredded
• 4 teaspoons double-acting baking powder 
• 0.5 teaspoon salt 
• 1 teaspoon poppy seeds 
• 0.5 cup milk 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• knife
• pizza cutter

Directions

1. Lightly greased a baking sheet; set aside. In a small saucepan, bring the water just to a simmer; remove from heat. Stir in potato flakes until moistened. Stir in butter until it's incorporated to potato flakes.
2. In a large bowl, combine flour, cornmeal, 3/4 cup of the cheese, baking powder, salt, and poppy seeds; stir in potato mixture and milk. With floured hand, gently knead and fold the dough for five to six strokes, or until the dough comes together in one mass. Pat the dough lightly to flatten it into a 9-inch circle on prepared baking sheet.
3. Cut dough into eight wedges using a pizza cutter or floured knife (do not separate).
4. Sprinkle edges with remaining cheese.
5. Bake in a preheated 400 degree F oven for about 25 minutes or until lightly browned. Gently pull or cut scones to separate.
6. Serve warm.