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
– 1 egg, beaten (for glaze)
– Jam and clotted cream, to serve
Instructions
1. Preheat your oven to 220°C (200°C fan).
2. Line a baking tray with baking parchment.
3. In a large bowl, mix together 350g of self-raising flour and 1 teaspoon of baking powder.
4. Add 85g of cubed unsalted butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
5. Stir in 3 tablespoons of caster sugar.
6. Warm 175ml of whole milk until just about warm, then add 1 teaspoon of vanilla extract and 2 tablespoons cannabis oil. Gradually add the milk to the flour mixture, stirring until you have a soft dough.
7. Turn the dough out onto a lightly floured surface and knead briefly until smooth. Roll out to a thickness of about 2cm.
8. Use a 5cm round cutter to cut out scones. Place them on the prepared baking tray.
9. Brush the tops with beaten egg. Bake in the preheated oven for 12-15 minutes until risen and golden.
10. Allow the scones to cool slightly on a wire rack.
11. Serve warm with jam and clotted cream.