Nothing goes better with a nice hot cup of tea or coffee than our Banana Nut Cannabis Scones!
If you’re a banana bread lover, you will fall for these deliciously moist, flaky and crumbly scones.
Great for breakfast, as a mid day or late-night snack!
To top it all off, we’re sharing with you how to create a maple icing – one of the best parts of our scone recipe.
Are Bananas Good For You?
Oh yes! Bananas are loaded with potassium and B6. They also have a lot of fibre (great for digestion) and a dash of vitamin c too.
Just think of these benefits when you’re adding in the sugar to the recipe today!!
What Ingredients Do I Need?
These banana nut cannabis scones are the best thing to make when you have a bounty of extra ripe bananas.
Load them up with walnuts (if you’re a nut-lover) and make sure you have all of the ingredients below so it turns out to be a huge success!
We also encourage you to properly label your edibles in case you have children around – we caution all Cannabis Chef’s to use these so that there is never an accident or mix up.
extra ripe bananas
cannabis butter
Greek yogurt
brown sugar
eggs
pure vanilla extract
all-purpose flour
baking powder
cinnamon, nutmeg, salt
walnuts
milk
maple syrup
confectioners sugar (for the icing)
How Do I Make Cannabutter?
If you’re new to cannabis baking, or you’ve dabbled here and there but need a little refresher, check out this recipe and video below.
You’ll need to make a batch of cannabis butter first, and you can always freeze it for a few weeks, and pull it out when you want to bake or cook edibles!
The first step is decarbing your weed – which in simple terms just means heating up your flower, and activating it.
If you’re a first-timer, please don’t just sprinkle raw weed in your batter or in any edibles dish. You won’t have a balanced high, and it won’t give you the effects you’re after.
As with every edible, it takes a while to ‘kick in’ – some longer than others, so use caution and precaution, but enjoy!
Cannabis Butter Recipe
A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.
Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Cool down
Now you can use the Cannabis Butter (Cannabutter)
Video
Notes
If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
Milk & Sugar Mixture * for brushing before baking *
3tbspmilk
3tbsp 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!
Share our post and comment below! We’d love to hear from you.
As always, happy canna-cooking!
Steph Van De Ven
I am a prof writer/blogger & love my daily dose. I'm Canadian-Dutch, a horse owner, and love exploring new CBD & THC recipes, trends & products to share with you! #Cannadish
