Cannabis Scones with Clotted Cream & Jam

Ingredients

• 350 g 12.3 oz Self-raising flour
• 1 tsp 1 tsp Baking powder
• 85 g 3 oz Cannabutter (cold, cubed)
• 3 tbsp 3 tbsp Caster sugar
• 175 ml 11.8 tbsp Whole milk (plus extra for glazing)
• 1 tsp 1 tsp Lemon juice
• 1 pinch 1 pinch Fine salt
• 200 g 7.1 oz Clotted cream (to serve)
• 150 g 5.3 oz Strawberry jam (to serve)

Instructions

1. 1
   Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Add lemon juice to the milk and set aside 5 minutes to make a quick buttermilk.
2. 2
   Sift flour, baking powder and salt into a large bowl. Rub in cold cannabutter with your fingertips until the mixture resembles fine breadcrumbs. Stir in caster sugar.
3. 3
   Make a well in the centre and pour in the buttermilk. Mix with a table knife until the dough just comes together — do not overwork.
4. 4
   Turn out onto a lightly floured surface and pat gently to 2.5 cm thickness. Use a 5 cm round cutter to cut scones, pressing straight down without twisting.
5. 5
   Place on the baking sheet. Brush tops lightly with milk. Bake 12–15 minutes until well risen and golden.
6. 6
   Transfer to a wire rack. Serve warm with clotted cream and strawberry jam.

Pro Tips

• Cold butter is essential — it creates steam pockets that make scones light and flaky.
• Never twist the cutter or scones won't rise evenly.
• Start with half a scone if you're new to edibles. Wait 90 minutes before having more.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

Goes Well With