Yield: about 15 scones, depending on which type of pan you use (recommend a silicone pan)
(Pre-Heat Oven to 400 degrees F.)
4 Cups plus 1 tablespoon all-purpose flour, divided
2 Tablespoons baking powder
1-3 grams of water-based hash (optional)
2 Tablespoons of finely chopped onion
2 Teaspoons salt
3 ½ sticks cold unsalted butter, diced (28 tbsp.)
4 tbs cold cannabutter, diced (optional)
4 Extra Large eggs, beaten lightly
1 Cup cold heavy cream
½ Pound extra-sharp cheddar cheese, shredded
1 cup minced fresh dill
Egg Wash: 1 egg beaten with 1 tablespoon water or milk
Combine 4 cups of flour, baking powder and salt in the bowl of an electric mixer fitted with paddle attachment. Add the butter (plus cannbutter) and mix on low speed until the butter is in the pea-sized pieces
Mix the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss together the cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
Dum the dough onto a well-floured surface and knead it for about 1 minute until the cheddar and dill are well distributed.
Depending on whether or not you have a scone tray or not, spray the silicone tray with vegetable oil and fill them with a spoon or scooper, in both cases, brush the tops with the egg wash before baking.
If you don’t have a silicone tray, roll the dough ¾ inch thick and cut into 4 inch squares and then half them diagonally to make triangles. Brush the tops with the egg wash.
Bake them on a cookie sheet lined with parchment paper or well-greased for about 20-25 minutes, until the outside is crusty and the inside is fully baked. Then enjoy…..start with one and wait an hour before consuming another as my husband learned didn’t listen and ate several of them and had a great trip….
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