Canna-Infused Strawberry Scones with Vanilla Glaze
Recipe Info
Prep time: 25 minutes
Cook time: 22 minutes
Servings: 8 scones
Difficulty: Intermediate
Terpene Pairing
Linalool: This floral, lavender-leaning terpene harmonizes beautifully with the delicate aroma of vanilla bean and the botanical notes of the infusion, softening the brightness of the strawberries for a well-rounded pastry experience.
Dosage Information
Estimated 15mg THC per scone based on 1.5 teaspoons of 80mg/tsp infused butter. Scale the infused butter volume based on your specific infusion's potency to reach your desired therapeutic level.
Ingredients List
2 cups all-purpose flour, plus more for dusting
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cubed
2 tablespoons infused cannabis butter, frozen and grated
1 cup fresh strawberries, hulled and finely diced
1/2 cup heavy cream (chilled)
1 large egg
1 teaspoon vanilla bean paste
1 cup powdered sugar
2 tablespoons whole milk or heavy cream
1/2 teaspoon pure vanilla extract
Turbinado sugar for topping
Decarboxylation Instructions
Preheat oven to 240 degrees F. Break cannabis flower into uniform small pieces and spread on a parchment-lined baking sheet. Bake for 30 to 40 minutes until light brown and dry. Let cool completely.
Infusion Instructions
Combine 1/2 cup unsalted butter with decarboxylated cannabis in a double boiler. Keep temperature between 160 and 180 degrees F for 3 hours, stirring occasionally. Strain through cheesecloth into a glass jar. For this recipe, freeze a portion of the butter until solid before grating into the flour.
Preparation Instructions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Using a pastry cutter or your fingertips, work the cold unsalted butter into the dry ingredients until it resembles coarse meal. Fold in the grated frozen infused butter quickly to keep it from melting.
Gently toss the diced strawberries into the flour mixture until coated.
In a separate small bowl, whisk together the chilled heavy cream, egg, and vanilla bean paste. Pour into the flour mixture.
Stir with a fork until the dough just begins to clump together. Do not overmix.
Turn dough onto a lightly floured surface and gently pat into an 8-inch disc about 1 inch thick. Slice into 8 equal wedges.
Place scones on the prepared baking sheet. Brush tops with a little extra cream and sprinkle with turbinado sugar.
Bake for 20 to 25 minutes until the edges are golden brown. Transfer to a wire rack to cool.
For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the scones once they have cooled slightly but are still warm to the touch.
Chef Tips
Keep your ingredients as cold as possible; frozen grated butter creates steam pockets that lead to a flakier, higher-rising scone. Chilling the shaped dough in the freezer for 15 minutes before baking will further improve the texture and prevent the infused fats from spreading too quickly.
Consume Responsibly
Start Low, Go Slow