A sweet and crumbly blueberry scones recipe
Most pastries are super moist or absolutely smothered in a thick layer of icing, which makes them more ideal as a dessert, but blueberry scones are perfect for enjoying almost any time of day including breakfast. That’s right, a couple of these in the morning washed down with a rich cup of coffee, and you’ll be in heaven in no time. There is no bad time for scones, and once you’ve had them, you’ll likely agree.
What are scones?
Scones might not sound like an overly appetizing name for a dessert to overindulge in, but these light and crumbly treats are the perfect snacks no matter what time of day it is. They are a pastry dough that is filled with healthy and fresh blueberries, and when they’re done, they’re topped off with a drizzle of homemade icing that is just enough to curb a sweet tooth without having to feel guilty about your sugar intake.
Hot or cold?
Some people prefer scones when they come fresh out of the oven, but with most kinds of bread, many feel that it’s worth waiting until they cool down, which is when they take on the super crumbly texture that this dessert is so well-known for. This also makes them so much easier to ice and then enjoy without a dripping mess of sugary goodness.
A cannabis-infused blueberry scones recipe
This scones recipe comes with a kick from the natural cannabis plant that can last for several hours, so be careful with how many you indulge in, though it might be hard to do because they are so delicious! It’s also important to note that with this one you can use dried blueberries as an alternative if that’s what you have on hand, but the freshness of the blueberries adds a level of moisture which results in denser scones, so stick with unprocessed fruits for the very best flavor and texture.
Preparation time: 30 minutes
Cooking time: 23 minutes
Servings: 8 scones
- 1 egg
- 2 cups all-purpose flour
- 1 cup blueberries
- ½ cup cannabutter
- ½ cup granulated sugar
- ½ cup heavy cream
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons vanilla
- 1 teaspoon cinnamon
- ½ teaspoon of sea salt
- 3 tablespoons granulated sugar
- 3 tablespoons vanilla icing
- Large bowl
- Cheese grater (or box grater)
- Pastry cutter (or two forks)
- Medium bowl
- Spatula (without slats)
- Cake knife
- Sauce brush
- Parchment paper
- Baking sheet
Start by sifting the flour, baking powder, salt, sugar, and cinnamon in a large bowl until they are evenly combined.
Next, you’ll need to grate the cannabutter into tiny pieces and add to the dry ingredients.
Use a pastry cutter or two forks to work the dry ingredients into the cannabutter until it all pulls together into corn kernel sized crumbs.
Place the mixed ingredients into the refrigerator while you combine the wet ones.
Add ½ cup of the heavy whipping cream along with the vanilla and an egg to a medium-sized mixing bowl and whisk them together well.
Retrieve the flour mixture from the fridge and then take the liquid ingredients and drizzle them all over the dough.
Toss in the blueberries and fold everything together until the fruit is evenly distributed, and all of the dough is moist.
Dump the dough onto a clean counter and then flour your hands to work the dough into a ball. If it seems like there is too much moisture and it won’t stop sticking to your hands, then add a bit more flour to the dough. If it’s too crumbly, then an extra teaspoon or two of cream is usually enough to do the trick.
Use a spatula with no slates to press the ball down into an 8-inch across a disc-like circle.
Take a cake knife and use it to cut the circle into 8 evenly sized wedges.
Brush the remaining cream onto the top of the scones and then add the granulated sugar topping by sprinkling it evenly across the pastries.
Preheat the oven to 400°F.
While you wait for the oven, line a baking sheet with parchment paper and place the scones evenly across it, and then place the tray in the fridge to cool until the oven reaches the ideal temperature.
Bake the scones for 23 minutes or until they turn golden brown around the
Remove the scones from the oven and allow them a few minutes to cool down before drizzling the icing over the top of them.
Your delicious blueberry scones are now ready to enjoy, or they can be stored in the fridge for up to 5 days so you can have some or save some for later.