What better way to wake, bake, and meditate than with this easy breakfast favorite!
Scones were first made in Scotland as a quick bread. Original recipes called for griddle-baked oats. Today’s version is made with flour and baked in the oven.
As for the origin of the word ‘skone,’ some say it comes from the Dutch word ‘schoonbrot,’ which means beautiful bread.
Cannabis-Infused Blueberry Scones
Serving size: 8
- 2 cups all-purpose flour
- 1 tbs. baking powder
- 1/2 tsp. salt
- 2 tbs. sugar
- 5 tbs. canna-butter cold, cut into
- 1 cup fresh blueberries
- 1 cup heavy cream plus a bit more for brushing on top of scones
- 1/2 freshly squeezed lemon juice
- 2 cups confectioners sugar
- 1 tbs. canna-butter melted
- Zest of 1 lemon
- 1. Preheat oven to 400° F
- 2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using a pastry blender or a fork to cut the canna-butter to be covered by flour. The consistency should be that of chunky crumbs. Gently fold the blueberries into your batter taking care not to mash the blueberries, or the color will bleed into the dough. Create a hole in the middle and pour in the heavy cream. Fold everything together in order to incorporate all the ingredients. * Caution you don’t want to overwork the dough.
- 3. On a floured cutting board, press the dough into a round circle. Using a dough cutter, cut right down the middle of the center and then repeat three more times like you would a pizza. You should have 8 triangles, placing each one on a large cookie sheet. Brush with heavy cream on top of each scone. Bake 20 minutes or until golden. Allow scones to cool.
- 4. While scones are cooling, prepare your infused lemon glaze. Using a double boiler, mix and melt the lemon juice and confection sugar together until it is smooth with any lumps. Stir the lemon zest into your glaze, then drizzle on top of your cooled scones.