Almond Poppyseed Scones – Marijuana Recipes

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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!

cooking with cannabis - scones

Almond Poppyseed Scones - Marijuana Recipes

Yield: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes



  • 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. 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. 2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
  3. 3. Using a pastry cutter or 2 knives, cut in the cannabutter and unsalted butter until the mixture resembles coarse meal.
  4. 4. In a small bowl, beat together the yogurt, egg, egg yolk, milk, and almond extract.
  5. 5. Add the wet ingredients to the dry ingredients, mixing until the dough just comes together.
  6. 6. Knead the dough a few times and divide it into 2 equal balls.
  7. 7. Pat the dough balls into 6-inch circles and score each into 6 wedges.
  8. 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

  1. 9. In a small bowl whisk together the confectioners’ sugar, milk, and almond extract. If it seems too dry, add 1 teaspoon milk.
  2. 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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