Marijuana recipes -- SCONES! Gone are the days of dry, bland scones that were simply carriers for butter or jam. These scones are moist and full of flavor, and the poppy seeds provide a wonderful bit of crunch. They are perfect for breakfast, or with a cup of tea for an afternoon snack. Just check your teeth for seeds in the mirror afterward!
- 2 cups all-purpose flour, plus more for dusting the work surface
- 1/2 cup sugar
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt, preferably kosher or sea salt
- 1/4 cup cannabis infused butter, cold, cut into cubes
- 1/4 cup butter, cold, cut into cubes
- 1/3 cup vanilla yogurt, non Greek style
- 1 egg yolk
- 2 tablespoons milk
- 1 teaspoon almond extract
- 1/2 cup confectioner's sugar
- 2 to 4 teaspoons whole milk
- 1/4 teaspoon almond extract
- 1. Preheat the oven to 340°F. Line 2 baking sheets with parchment paper and set them aside. Dust your work surface with flour.
- 2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
- 3. Using a pastry cutter or 2 knives, cut in the cannabutter and unsalted butter until the mixture resembles coarse meal.
- 4. In a small bowl, beat together the yogurt, egg, egg yolk, milk, and almond extract.
- 5. Add the wet ingredients to the dry ingredients, mixing until the dough just comes together.
- 6. Knead the dough a few times and divide it into 2 equal balls.
- 7. Pat the dough balls into 6-inch circles and score each into 6 wedges.
- 8. Cut out the wedges and put them on the prepared baking sheets. Bake until the scones are firm and golden brown, 12 to 15 minutes.
- 9. In a small bowl whisk together the confectioners’ sugar, milk, and almond extract. If it seems too dry, add 1 teaspoon milk.
- 10. Let the scones cool completely on the baking sheet, then brush them with the glaze. Let the glaze set at least 1 hour before serving.
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This recipe is reprinted with permission from Herb: Mastering the Art of Cooking with Cannabis (2015 Inkshares) by Chefs Laurie Wolf and Melissa Parks.