Cannabis Scones! Â
Gone are the days of dry, bland scones that were simply carriers for butter or jam. These cannabis 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!
This recipe is reprinted with permission from Herb: Mastering the Art of Cooking with Cannabis (2015 Inkshares) by Chefs Laurie Wolf and Melissa Parks.
Use Cannabutter to Infuse This Recipe
Cannabutter is the method of choice for infusing the cannabis scones. Â It's also a great way to medicate all kinds of baked goods recipes.
If you don't know how to make it, our simple cannabutter tutorial will take away all the mystery.
Dosage for the Cannabis Scones Recipe
Each of the 12 cannabis scones in this recipe will have about 24 mgs THC, IF you made your cannabutter from cannabis containing 10% THC and if you used 14 grams (or a 1/2 ounce) to make 1 cup of butter. Â
To adjust the recipe for the strength you are cooking with and for the dosage you need, take Cannademy's free edibles dosing class, or even better, get their invaluable dosage calculators that do all the math for you (just $5.00).
Almond Poppyseed Scones - Marijuana Recipes
Ingredients
Scones
- 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
Glaze
- 1/2 cup confectioner's sugar
- 2 to 4 teaspoons whole milk
- 1/4 teaspoon almond extract
Instructions
Prepare Scones
- Preheat the oven to 340°F. Line 2 baking sheets with parchment paper and set them aside. Dust your work surface with flour.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
- Using a pastry cutter or 2 knives, cut in the cannabutter and unsalted butter until the mixture resembles coarse meal.
- In a small bowl, beat together the yogurt, egg, egg yolk, milk, and almond extract.
- Add the wet ingredients to the dry ingredients, mixing until the dough just comes together.
- Knead the dough a few times and divide it into 2 equal balls.
- Pat the dough balls into 6-inch circles and score each into 6 wedges.
- 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
- In a small bowl whisk together the confectioners’ sugar, milk, and almond extract. If it seems too dry, add 1 teaspoon milk.
- 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.
Notes
Notes
This recipe is reprinted with permission from Herb: Mastering the Art of Cooking with Cannabis (2015 Inkshares) by Chefs Laurie Wolf and Melissa Parks.
Making Marijuana Butter
Click for basic instructions on making Marijuana Infused Butter.
Dosing for Marijuana Recipes:
This dose is only a suggestion. To learn how to adjust this recipe for YOUR needs and the strength of the cannabis you are cooking, be sure to take Cannademy's FREE edibles dosing class. Better yet, get their online or app dosage calculators that do all the math for you. Just $5.00.
