Inspired by my favorite episode of Derry Girls, these Irish-style scones are full of sweet sultanas and a wee bit of marijuana ghee. The scones are flaky, sweet, and contain about 7.9 mg of THC per scone! For reference, most recreational edibles sold in Las Vegas contain 10 mg of THC per dose. This recipe makes about eight 3-inch scones. The THC Ghee I use in this recipe contains 10 mg of THC per tablespoon of Ghee.

These scones are simple to make and only take 15 minutes to bake. This recipe can be easily adjusted to make normal scones; just swap the cannabutter out for unsalted butter. These scones are best served hot, with fruit preserves, butter, or clotted cream - but they also freeze well. To freeze the scones, cool and then wrap them tightly with plastic wrap, and place them in a freezer-safe plastic bag.

"These aren't any old scones, girls. These are funny scones." - Michelle 

Ingredients

• 1 tablespoon unsalted normal butter
• 3 and ½ cups (430 grams) bleached all-purpose flour; I use White Lilly 
• 1 tablespoon + 2 teaspoons (20 grams) baking powder
• 3 tablespoons (42 grams) white sugar
• 1/4 teaspoon Diamond kosher salt
• 7 tablespoons (90 grams) THC ghee, cannabutter, or unsalted butter
• 1 large egg + 1 egg yolk for glazing
• 1 cup (230 grams) whole milk
• 1/3 cup dried fruit, preferably sultanas

Instructions

Step 1

Preheat the oven to 425 degrees Fahrenheit. Grease a full-size baking sheet with 1 tablespoon unsalted butter.

Step 2

Whisk the egg and milk together in a large measuring cup and set aside. In a large bowl, mix together the flour, baking powder, sugar, and salt. Spoon the THC ghee into the large bowl and rub the ghee into the flour mixture with your fingers. Pour the milk and egg mixture into the bowl. Using a spatula, stir until a shaggy dough forms.

Step 3

Pour the dough out onto a lightly floured surface, and gently work the sultanas into the dough. Roll the dough out until it's about 1 inch thick. Cut the dough into rounds using a 3-inch biscuit cutter, and place them onto the prepared baking sheet. Whisk the extra yolk, and using a pastry brush lightly brush the scones' tops with it. Bake the scones for 15 minutes. The scones will be a light golden brown when done. Let the scones cool on a wire rack for about 5 minutes after baking.