BEGINNER CHOCOLATE SCONES 🍫🥐🌿
A refined, flakey pastry featuring premium dark chocolate and a precise botanical butter infusion. A masterclass in texture and subtle flavor integration.
RECIPE INFO:
Category: Gourmet Edible / Pastry
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 8 scones
THC per serving: Approximately 15mg THC per scone
TERPENE PAIRING:
Best paired with strains high in Humulene or Myrcene. Humulene provides a woody, hoppy aroma that complements the depth of the dark chocolate, while Myrcene adds an earthy sweetness that grounds the rich buttery crumb.
DOSAGE INFORMATION:
Each scone contains approximately 15mg THC. Total batch contains 120mg THC. The infused butter is grated or cubed and kept cold to ensure it is distributed evenly throughout the dough without melting prematurely.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30-120 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
INGREDIENTS:
* 7 grams high-quality cannabis flower (for the infusion base)
* 1 cup unsalted European-style butter (you will use 1/2 cup for this recipe)
* 2 cups all-purpose flour
* 1/3 cup granulated sugar (plus extra for topping)
* 1 tbsp baking powder
* 1/2 tsp sea salt
* 1/2 cup heavy cream (cold)
* 1 large egg (cold)
* 1 tsp vanilla bean paste
* 1/2 cup high-quality dark chocolate chunks (70% cacao)
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break the cannabis flower into small, uniform pieces.
* Spread in a single layer on a parchment-lined baking sheet.
* Bake for 30-40 minutes until the material is a light toasted brown.
* Remove and allow to cool completely.
INFUSION INSTRUCTIONS:
* Melt 1 cup of butter in a double boiler over low heat.
* Add the decarboxylated flower to the butter.
* Maintain heat between 160°F and 180°F for 3 hours, stirring occasionally.
* Strain through a fine-mesh sieve and cheesecloth into a glass jar.
* Place in the refrigerator until solid. For this recipe, measure exactly 1/2 cup of the chilled, solid infused butter.
PREPARATION INSTRUCTIONS:
* In a large bowl, whisk together the flour, sugar, baking powder, and salt.
* Take the 1/2 cup of chilled infused butter and either grate it using a box grater or cut it into very small 1/4-inch cubes.
* Add the cold butter to the flour mixture. Use a pastry cutter or two knives to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
* Stir in the dark chocolate chunks.
* In a small bowl, whisk together the cold heavy cream, egg, and vanilla bean paste.
* Pour the liquid mixture into the flour mixture. Stir with a fork just until a shaggy dough forms.
* Turn the dough onto a lightly floured surface and gently pat it into an 8-inch disc about 1 inch thick. Do not overwork the dough.
* Use a sharp knife or bench scraper to cut the disc into 8 equal wedges.
* Place the scones on a parchment-lined baking sheet and refrigerate for 15 minutes to re-chill the butter.
* Preheat oven to 400°F. Brush the tops of the scones with a little extra cream and sprinkle with sugar.
* Bake for 18-22 minutes until the tops are golden brown.
* Allow to cool on the pan for 5 minutes before transferring to a wire rack.
CHEF TIPS:
The absolute secret to the scone's height is the temperature of the oven and the butter. Cold butter hitting a hot 400°F oven creates instant steam, which is what gives you those professional, flakey layers. If your kitchen is warm, chill your flour bowl before starting.
Enjoy the Beginner Chocolate Scones responsibly 🍫🥐🌿