Banana Nut Cannabis Scones
Flaky, crumbly banana-bread style scones with cannabis butter and nuts!
Servings: 4 people +
Cost: 25 +/-
Equipment
- 2 large cookie sheets
- Parchment Paper
- Large Mixing Bowls
- Measuring spoons & cups
- Hand mixer or stand mixer
- Spatula
- Whisk
- Sauce pan
Ingredients
- 1 cup mashed bananas
- 1/4 cup plain Greek yogurt
- 1/2 cup dark brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp cinnamon ground
- 1/8 tsp ground nutmeg
- 1 tsp salt
- 1 cup chopped walnuts
- 5 tbsp cannabis butter softened
Maple Syrup Icing
- 2 tbsp cannabis butter
- 1/3 cup pure maple syrup
- 1 cup confectioners sugar
Milk & Sugar Mixture * for brushing before baking *
- 3 tbsp milk
- 3 tbsp coarse white sugar
Instructions
- Preheat the oven to 400°F .Line 2 large baking sheets with parchment paper and set aside.
- In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Add in the cannabis butter. Mix it with your hands or mixer until the mixture resembles coarse meal. Set aside.
- Drizzle wet ingredients over flour mixture, add the walnuts, and then toss the mixture together with a rubber spatula until everything appears moistened. Try your best to not overwork the douh. Don't worry Chefs! Your dough will be sticky and a little wet and that's fine. Drop scones, 1/4 cup of dough each, at least 3 inches apart on the prepared baking sheet. Brush scones with milk and sugar mixture.
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and cool as you make the icing. The scones taste even better after they cool down!
Maple Icing
- In a small saucepan over low heat, melt cannabis butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Drizzle over scones & ENJOY!