Almond Poppyseed Scones – Marijuana Recipes

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cooking with cannabis - sconesMarijuana 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!

cooking with cannabis - scones

Almond Poppyseed Scones - Marijuana Recipes

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine American, British, Holiday, Vegetarian
Servings 12



  • 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


Prepare Scones

  • 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.

Prepare Glaze

  • 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.

About the author 

Cheri Sicard

Cheri Sicard is the editor of, the author of Mary Jane: The Complete Marijuana Handbook for Women (2015, Seal Press) and The Cannabis Gourmet Cookbook (2012, Z-Dog Media). Her blog is

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