These two cannabis-infused recipes make the perfect combination
When it’s cold outside and you want something different to warm you up, a couple of recipes created by culinary expert Laurie Wolf are undoubtedly the ultimate solution. Combining scones with ginger tea and infusing each with cannabis – it doesn’t get any better than this.
To make the tea, you will need:
- Weed stems, crushed
- Cannabis butter
- Tea (of your choice)
- 1 T. crushed ginger
- Cloves and cardamom (optional)
- A strainer/cheesecloth
Boil two cups of water in a pan and reduce to low heat. Put the stems and ginger in a cheesecloth with the spices and place in the pot for 15 minutes. Remove the cloth and squeeze out the excess water. Stir the cannabis butter into the mix until melted and then add a tea bag, letting it steep until cool.
For the scone:
2 C. of flour
1/4 C. caster sugar
1/2 C. cannabis butter
1 ¼ C. milk
1 whole egg
Mix the flour and butter in a bowl and then add the cannabis butter, folding until it has a breadcrumb-like texture. Add the milk and stir until it takes on the texture of cookie dough and then lay it out on a lightly floured cutting board. Knead the dough into a round shape that has a thickness of about a half-inch. Cut into small circular cookie shapes and place on a buttered tray and set aside. Beat an egg, add a dash of milk and mix. Glaze the scones with the mixture and bake in the oven at 400F for 12 minutes.
