Ingredients:
- 350g self-raising flour
- 1 teaspoon baking powder
- 85g unsalted butter, cut into cubes
- 3 tablespoons caster sugar
- 175ml whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons cannabis oil (adjust based on desired potency)
- 1 egg, beaten (for glaze)
- Jam and clotted cream, to serve
Instructions:
1. Preheat the oven.
- Preheat your oven to 220°C (200°C fan).
- Line a baking tray with baking parchment.
2. Combine Dry Ingredients:
- In a large bowl, mix together the self-raising flour and baking powder.
3. Rub in the Butter:
- Add the cubed butter to the flour mixture and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
4. Add Sugar:
- Stir in the caster sugar.
5. Combine Wet Ingredients:
- Warm the milk until just warm, then add the vanilla extract and cannabis oil. Gradually add the milk mixture to the flour mixture, stirring until a soft dough forms.
6. Knead and Shape the Dough:
- Turn the dough out onto a lightly floured surface and knead briefly until smooth.
- Roll out the dough to a thickness of about 2cm.
7. Cut Out Scones:
- Use a 5cm round cutter to cut out scones and place them on the prepared baking tray.
8. Glaze and Bake:
- Brush the tops with the beaten egg, then bake in the preheated oven for 12-15 minutes until risen and golden.
9. Cool and Serve:
- Allow the scones to cool slightly on a wire rack, then serve warm with jam and clotted cream.
Serving:
- Enjoy these warm, fluffy scones with your favorite jam and clotted cream. Perfect for an afternoon treat!