These marijuana scones put the "high" in High Tea.
I usually tend to find scones kind of uninspired -- dry and tasteless. Not these!
A flavorful orange glaze keeps them moist and the chocolate chips make them especially decadent. Of course you know what the addition of cannabis does.
Use Cannabutter to Infuse Weed Scones
Using butter and cannabutter for this recipe will deliver the best flavor and texture in the finished edibles. My how to make cannabutter tutorial will teach you how to make infused butter.
A note about the Dosage for the Marijuana Scones recipe!
This recipe will have about 44 mg THC per serving IF you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup butter. That's a pretty substantial dose for most people so you might want to consider reducing it.
To adjust the dosage up or down for your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your butter, be sure to take my FREE 10 minute online Dosing Class that will teach you how to do it, or use my handy dosage calculator tools that do all the math for you (see below).
Cannabis Cooking - OG Orange and Chocolate Chip Marijuana Scones
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 4 tablespoons cannabis infused butter
- 1 tablespoons butter
- 1 cup chocolate chips
- 1 cup heavy cream
- 2 tablespoons coarse raw sugar optional
- 1/2 teaspoon orange zest about, zest from 1 orange
- 1/4 cup orange juice
- 1 tablespoon lemon juice
- 2 teaspoons butter
- 1 cup powdered sugar
- Preheat the oven to 400 degrees F. Coat a baking sheet with a silicon mat or parchment paper.
- Place the flour, baking powder, salt, and sugar in the bowl of a food processor and pulse to combine. Add the butter and cannabutter and pulse to combine until butter incorporated into the flour in coarse crumbs. The object here is to process the dough as little as possible. Transfer mixture to a medium bowl. If you don’t have a food processor you can alternately use 2 forks or a pastry blender to cut in the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Gently fold the chocolate chips into the batter mixture. Make a well in the center and pour in the heavy cream and gently fold everything together until just incorporated. Again, the goal here is to work the dough as little as possible in order the keep the scones tender.
- Turn the dough out on a lightly floured surface and press it together into a rectangle shaped log about 12 inches by 3 inches.
- Cut the log in 1/2 then cut the pieces in 1/2 again, giving you 4 squares. Cut each squares in 1/2 on a diagonal to give you a triangle shape.
- Place the triangles on the prepared baking sheet and brush the tops with a little cream.
- Place in over and immediately reduce heat to 375 degrees F. Bake for about 20 minutes or until lightly browned. Remove to a wire rack to cool.
- While scones are baking, prepare glaze. Mix the orange juice and lemon juice with the confectioners' sugar in a small saucepan over medium-low heat. Heat, stirring, until sugar has dissolved and glaze is smooth. Whisk in the butter and orange zest. Whisk the glaze to smooth out any lumps.
- Place wire rack containing cooling scones on a baking sheet. Spoon glaze over the tops of scones, allow the glaze to soak in as much as possible. Sprinkle with coarse raw sugar, is desired. Serve warm or cooled.
If you use oil to dose, when dosing at a specific mg, Ie. a 5 mg dose for a 2 oz cookie. How do you do your math for this, on the font end before baking or on dry weight at the end of the baking process in order to know that you got 5 mg for that 2 oz cookie?
Figure the amount of milligrams in the amount of oil or butter you are using divided by the number of servings. My free dosing class and calculator tool can help.