September 25, 2025 • 15 mins
Ever wondered how to make the perfect cannabis-infused scone? You're about to find out with not just one, but three amazing variations to try at home.
For six years I've been cooking with cannabis, but somehow never ventured into making scones until now. After testing lemon-rosemary, frozen blueberry, and cheddar-jalapeño varieties, I'm ready to share everything I learned about creating these delightful treats. The process turns out to be remarkably simple, combine dry ingredients, cut in cold butter (pro tip: use a microplane grater for perfect results!), add wet ingredients, form, and bake. Twenty minutes later, you're enjoying warm, delicious scones with precisely the effects you desire.
Taking control of your cannabis consumption starts in your kitchen. When you make your own edibles, you determine exactly what goes into them and how potent they'll be. Whether you're cooking for yourself or sharing with informed friends, these scone recipes give you delicious options that far surpass what you'd find at a dispensary. Ready to try them yourself? Find complete recipes in the show notes, and come share your results with us at the Bite Me Cannabis Club. Your kitchen truly is the best dispensary you'll ever have!
Visit the website for full show notes, free dosing calculator, recipes and more.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
Hello friends, to episode 318.
What happens when you take alove of food, a passion for
culture and a knowledge ofcannabis and you toss them all
in together into one bowl?
You can bite me.
The podcast that explores theintersection of food, culture
and cannabis and helps cook makegreat edibles at home.
I am your host, margaret, acertified gongier, a TCI
(00:25):
certified cannabis educator, andI believe that your kitchen is
the best dispensary you'll everhave.
So together we'll explore thestories, the science and the
sheer joy of making safe,effective and unforgettable
edibles at home.
So preheat your oven and getready for our mouth-watering
episode.
Let's dive in.
So what are we making today?
I'm glad you asked becausewe're making scones.
(00:49):
That's right.
I've been eating a lot ofscones over the last little bit.
I have never made scones before.
So how do you choose just onescone recipe?
So instead I'm doing a sconeroundup.
That's right.
We're not just doing one sconerecipe, we're doing three today.
But before we get into that, Ijust want to take a second and
thank you for being here.
(01:09):
My heartfelt thanks goes out tolisteners, both old and new, if
you've been listening for awhile.
Thank you so much for beinghere.
I really appreciate yourlistenership and your support
over the years.
And if you're new here, well, Ioften do solo episodes where we
cover a recipe that you caninfuse in your own home kitchen.
I'm not a professional chef, soif I can do it, you can do it.
(01:29):
And when I'm not doing those,I'm interviewing amazing people
in the cannabis space and Ilearn so much from them and you
get to learn right alongside me.
So thank you for being here.
Please share this episode withsomeone that you think would
enjoy it maybe a scone lover inyour life that's wanting to try
something a little bit new.
Always remember any of theserecipes don't have to be infused
(01:50):
, or they can be infused withCBD so they're not intoxicating.
There's so many options.
You're taking control of yourhigh life.
Your kitchen is your bestdispensary, so please do share.
I am a small, independentpodcaster.
I don't have big budgets, Idon't have big studios behind me
, in large part because I'verejected a lot of that stuff
(02:11):
just because I want to be ableto maintain control over what I
do on this show, and alsobecause I don't necessarily
align with the values of some ofthe advertising that I would
have to take on if I did that Ilisten to enough podcasts to
know what kind of ads are outthere.
I'm probably a take on if I didthat.
I listen to enough podcasts toknow what kind of ads are out
there.
I'm probably a little bit toosmall for that anyway, but there
is something nimble andexciting about being small and
(02:32):
independent, am I right?
So before we get into today'sepisode, I'm going to do a
question from do a question fromstoner trivia race to 420
trivia card game.
And while I'm ready to pull acard out of the deck at random,
(02:53):
do tell me.
You can hit that button rightinside your app on the fan mail
button.
Tap that right now and tell mewhere are you listening from.
I love to find out where peopleare listening to the show and
how they found it.
So I'm pulling a question.
It's a TV question.
Ooh, this one's going back alittle bit.
Any Gilligan's Island TV showfans?
I remember watching reruns ofthat when I was a kid.
(03:14):
So this one on the TV showGilligan's Island which
character was not busted forweed?
Were there multiple charactersbusted for weed?
Is this like on the show or inreal life?
Was it Marianne, ginger orGilligan?
I have so many questions aboutthis card now On the TV show
Gilligan Island, which characterwas not busted for weed?
(03:36):
And if any of you know, I mighthave to look that up before
this episode is out and let youknow at the end of the episode.
But if you guessed Ginger, youwould be correct.
I do remember watching thatshow when I was a kid.
But honestly, are they talkingabout the character arrested for
weed on the show or in reallife?
I mean, they are giving the TVshow character names.
So, who knows, I will look thatup and let you know at the end
(03:59):
of the episode.
So that's a little fun to getus started today.
Nothing like having a littlebit of stoner trivia in your
back pocket for the next timeyou're going out to your
favorite pub night to do atrivia night or playing trivia
pursuit with your friends, orwhatever the case might be.
So we're going to be talkingabout scones.
Like I said, I've never madescones before, but I have eaten
(04:22):
many of them and I've reallyenjoyed them and I thought how
hard can they possibly be?
And I do recall one time wewere having a family gathering
and my daughter my one daughteris a fabulous cook and she came
over we were all doing breakfasttogether and she just whipped
up some scones.
And I asked her about itrecently because I figured she
(04:43):
would have some insights for meon making scones.
Well, and she's just, and Ireferenced that particular day
when she made the scones.
Well, and she's just, and Ireferenced that particular day
when she made the scones andshe's like, oh, I'd never made
them before.
Oh, okay, well, that doesn'thelp me out too much.
She is a natural talent in thekitchen.
So she has been cooking sinceshe was a very young child.
She started out just cookingeggs on the stove and she loved
(05:04):
doing it, and now she just whipsthings up in a way that I don't
even have the talent for.
I often follow recipes when I'mcooking and she just has this
intuition in the kitchen that Ijust don't.
She'll look in my fridge andshe'll be like, oh, this, this,
this and this will work, and shethrows it all together and it's
delicious, guaranteed.
So she didn't really have toomuch insight to give me around
(05:27):
the scones, except she didsuggest when I was cutting in,
because you have to use coldbutter to make scones and you
cut it into your flour mixtureand what she said was use like a
grater or micro planer.
So I did follow that tip and itdid help actually because again
, I have talked about the microplaner on a recent episode or a
(05:48):
zester, if you don't alreadyhave one, go buy one, because
they're fantastic, they're superhandy to have they.
Just they did do the butter andit was nice and fluffy.
It was so fluffy it was great.
Great for cheese, great forbutter, apparently Great.
Still great for lemon zest asalways, great, it's a great
grater.
That was your cheesy joke ofthe day.
So what are the scone recipesthat I have covered?
(06:12):
Well, I am glad you asked,because I picked three different
ones and I kind of modifiedthem all.
The first one I did was a lemonrosemary scone, and that's
because I have rosemary going onmy back deck and I wanted to
use it up.
Now that this episode is beingreleased at the end of September
, you know it's not going tolast forever.
(06:32):
I'm here in Canada, it's goingto get cold and I won't.
So anyway, I wanted to use upsome of this.
Rosemary.
Lemon and rosemary sconessounded delightful.
Then I also tried a blueberryscone.
But the thing with thisblueberry scone is it uses
frozen blueberries.
I typically have frozenblueberries in the freezer
because I went through a longtime phase of making smoothies
in the morning and I wouldalways put frozen blueberries in
(06:53):
them, because then you alwayshave them.
I wanted something that woulduse something.
I wanted a recipe that woulduse the frozen version instead
of having to go out and buy likea super expensive pint of
blueberries to make scones.
They turned out fantastic.
And then the final one and thishas probably been my favorite,
but I've also by the time I'vemade three batches of scones
have really maybe honed mytechnique, if you will, and
(07:17):
gotten more comfortable withmaking them.
Cheddar, jalapeno, scone Sconesare pretty much made the same
way.
You have your dry ingredients,which is your flour and your
baking soda, baking powder, saltand sugar, and then you have
your wet ingredients.
The first recipe that I madewas the lemon rosemary scone, as
I already mentioned, and itcalled for two-thirds of a cup
(07:39):
sour cream.
So I went out and bought thesour cream.
I don't typically always havethat in my refrigerator, so that
was an item I had to go out andbuy.
And of course, it calls foryour butter unsalted.
I mentioned this in a recentepisode.
Does it make it?
How much of a difference doesunsalted butter make?
Remind me to ask the next chefor cook that I have on the show
(08:00):
about that, because sometimes Ijust use whatever I happen to
have on hand, and in thisparticular instance I didn't
infuse all of them, because Ilearned my lesson recently when
what was I making that I fuckedit up the first time.
Oh, the hollandaise sauce, ofcourse.
Yes, so the hollandaise sauce.
I used an infused butter thefirst time and then it didn't
turn out.
So the second time I got alittle gun shy.
(08:20):
I didn't do it infused and itturned out beautifully, but then
I wasted my infused ingredientsso I had to make another
infusion.
But you use cold butter forthis.
You'd get, you can leave it inthe fridge and you're going to
use your unsalted infused butter.
Or a ratio of this recipe alsocalled for a little bit of milk.
They all differed a little bit,but I kind of ended up for the
(08:43):
last one using the same formulaas this particular scone recipe,
and then with the blueberryscones, it was very similar.
The ratios were quite similar,but I think I liked that one
better, so I used the sameformat for the blueberry scone
recipe for the cheddar jalapenoscones, but the blueberry scone
(09:08):
recipe also called fortwo-thirds of a cup whole milk.
I had sour cream, not wholemilk.
It was the same ratio.
It called for two-thirds of acup sour cream in the other
recipe, so I just substituted itand they turned out just fine.
When I write out these recipesfor you folks, I'm going to
follow one format with threedifferent options of how you can
make them, depending on whichdirection you want to go
(09:28):
Rosemary, lemon, blueberry orjalapeno cheddar.
I mean, they all sound good.
Now, what I also did with thecheddar one was I had I don't
know, have you ever gotten thatjalapeno cheddar that you can
get at Costco?
I don't know if it's availableat all.
Costco is everywhere, but whereI am here in Ontario, they have
this jalapeno and it's not veryspicy.
Honestly, I love spicy things.
(09:48):
I love spicy chocolate, spicycheese.
So I was like I'm going to usethis.
I already had it.
I was going to use thisjalapeno cheddar and then I used
fresh jalapenos.
Nice and fine, and then I alsohad some, because the recipe
called the blueberry recipecalled for a dash of vanilla
extract.
So instead I used a dash ofjalapeno extract from Loran oils
(10:10):
that I had on hand as well.
Now the end result was you had adelicious savory scone that
isn't super spicy.
It has a lovely jalapeno flavor, but I wouldn't call it a spicy
scone.
For someone who doesn'ttolerate spice, I wouldn't find
they have a problem with thisparticular scone.
But hey, it's achoose-your-own-adventure.
You've got three differentoptions.
I've tried them all.
(10:30):
I almost feel like I need to goback and try the lemon rosemary
ones again, because they'rereally good.
But I think the second recipewas probably the best of all the
three, and again I modified ita little bit to use the sour
cream that I already had on hand.
Remember, folks, you can alwaysplay around with the recipes a
little bit based on what youhave on hand.
If you go out and buy sourcream, then use it for the
(10:53):
substitute for the whole milk.
It worked on my end.
You do need flour, and now thatI've made all these scones, I
have to actually go out and buymore flour again.
So there's that A little bit ofwhite sugar, baking soda,
baking powder, salt, again yourcold butter, which you can do
the full infused, but then bearin mind how much that might be.
(11:14):
As far as the potency goes, andagain I'll link to my
calculator or I'll link to thedosage guide that I made,
because I did a whole episode onhow to calculate the dosing, so
you would always know whetheryou're doing this for yourself
or whether you're wanting togift the scones to somebody else
.
And even if you're usingsomething like CBD, it's always
a good idea to know how much CBDis in that particular recipe,
(11:35):
because you still want to informpeople so that they can consent
to consuming this plantmedicine.
Even though CBD isnon-intoxicating, it does not
mean that it is non-psychoactive.
You need some eggs and,depending on which way you go,
you need your frozen blueberries, your rosemary or lemon, or
your jalapeno and your cheddar.
Like most of these baked things, you put together your dry
(11:57):
ingredients and then you'regoing to cut in or grate your
cold butter.
Then you add the rest of thewet ingredients and then it
makes a batter.
You form it, you put it on apan in the oven.
20 minutes later you have hot,delicious scones.
I don't know why I haven't beenmaking scones more.
They're fantastic.
I have been really enjoyingthese.
(12:18):
I can't believe.
For six years I've never madescones.
I actually think my daughterwould be very proud.
So I will attach the recipes inthe show notes for you so you
can try one of them out.
And, of course, if none ofthose particular flavors appeal
to you, you could substitute anyof those things for something
that you do like.
But, as always, I would love tohear how you find that, and one
(12:40):
place to share your results, ofcourse, is always at the Bite Me
Cannabis Club, and I'm alwayswelcoming new members into the
club.
I would love to have you there.
That's where we continue thisconversation because, frankly,
podcasting can be pretty lonely.
I'm sitting here, it's a rainyday, I'm alone in my basement
and I'm talking to y'all, butyou can't talk back.
(13:00):
But you can do that over at theBite Me Cannabis Club, so I
hope you'll consider joining us,join BiteMecom, and I do have a
lot of really interestinginterviews coming up that I'm
really looking forward tosharing with you.
I've got lots on the books andI'm going to keep them coming
because I love doing theinterviews and I love learning
about people doing cool thingsin the cannabis space right
alongside you.
So next week you can expect tohear an interview with Angelique
(13:24):
of the editor-in-chief of NorthPlume magazine, which is a
cannabis wellness magazine thatis relatively new, based in the
Minnesota area, and they'redoing some cool things and I
think you're really going toenjoy that episode and I have
many more to come.
Enjoy that episode and I havemany more to come.
(13:47):
With that, my friends, I hopeyou will give these a try.
As always, do check out thewebsite for extra recipe
inspiration.
Check out Bite Me Cannabis Club.
I would love to have you overthere and, as always, just stay
awesome.
I think you're awesome.
So with that, my friends, I amyour host, margaret, and until
next time, stay high.
(14:23):
69-year-old was caught withmarijuana while in her vehicle
while driving home.
She is now at the time wasserving six months unsupervised
probation for the crime.
Quote-unquote.
She was sentenced February 29thto five days in jail and fined
$410.50 and placed on probationafter pleading guilty to one
count of reckless driving.
So does that mean Gilligan wasalso fined?
Now, it's not the first timeWells has been linked to a pot
(14:46):
bust.
In 1998, her name came up afterGilligan's Island co-star, bob
Denver, was arrested formarijuana possession in West
Virginia, but it was unclearwhat role she was believed to
have played in the situation.
Her spokesperson has deniedthat Wells had any connection to
Denver's arrest.
(15:07):
So there you have it, folks.
It wasn't the characters,obviously, even though there's
an image here on this particularwebsite that shows the
characters in some kind of forthose of you who are really
curious to know jail.
Hello friends, to episode 318.
What happens when you take alove of food, a passion for
culture and a knowledge ofcannabis and you toss them all
in together into one bowl?
You can bite me.
The podcast that explores theintersection of food, culture
and cannabis and helps cook makegreat edibles at home.
I am your host, margaret, acertified gongier, a TCI
(00:25):
certified cannabis educator, andI believe that your kitchen is
the best dispensary you'll everhave.
So together we'll explore thestories, the science and the
sheer joy of making safe,effective and unforgettable
edibles at home.
So preheat your oven and getready for our mouth-watering
episode.
Let's dive in.
So what are we making today?
I'm glad you asked becausewe're making scones.
(00:49):
That's right.
I've been eating a lot ofscones over the last little bit.
I have never made scones before.
So how do you choose just onescone recipe?
So instead I'm doing a sconeroundup.
That's right.
We're not just doing one sconerecipe, we're doing three today.
But before we get into that, Ijust want to take a second and
thank you for being here.
(01:09):
My heartfelt thanks goes out tolisteners, both old and new, if
you've been listening for awhile.
Thank you so much for beinghere.
I really appreciate yourlistenership and your support
over the years.
And if you're new here, well, Ioften do solo episodes where we
cover a recipe that you caninfuse in your own home kitchen.
I'm not a professional chef, soif I can do it, you can do it.
(01:29):
And when I'm not doing those,I'm interviewing amazing people
in the cannabis space and Ilearn so much from them and you
get to learn right alongside me.
So thank you for being here.
Please share this episode withsomeone that you think would
enjoy it maybe a scone lover inyour life that's wanting to try
something a little bit new.
Always remember any of theserecipes don't have to be infused
(01:50):
, or they can be infused withCBD so they're not intoxicating.
There's so many options.
You're taking control of yourhigh life.
Your kitchen is your bestdispensary, so please do share.
I am a small, independentpodcaster.
I don't have big budgets, Idon't have big studios behind me
, in large part because I'verejected a lot of that stuff
(02:11):
just because I want to be ableto maintain control over what I
do on this show, and alsobecause I don't necessarily
align with the values of some ofthe advertising that I would
have to take on if I did that Ilisten to enough podcasts to
know what kind of ads are outthere.
I'm probably a take on if I didthat.
I listen to enough podcasts toknow what kind of ads are out
there.
I'm probably a little bit toosmall for that anyway, but there
is something nimble andexciting about being small and
(02:32):
independent, am I right?
So before we get into today'sepisode, I'm going to do a
question from do a question fromstoner trivia race to 420
trivia card game.
And while I'm ready to pull acard out of the deck at random,
(02:53):
do tell me.
You can hit that button rightinside your app on the fan mail
button.
Tap that right now and tell mewhere are you listening from.
I love to find out where peopleare listening to the show and
how they found it.
So I'm pulling a question.
It's a TV question.
Ooh, this one's going back alittle bit.
Any Gilligan's Island TV showfans?
I remember watching reruns ofthat when I was a kid.
(03:14):
So this one on the TV showGilligan's Island which
character was not busted forweed?
Were there multiple charactersbusted for weed?
Is this like on the show or inreal life?
Was it Marianne, ginger orGilligan?
I have so many questions aboutthis card now On the TV show
Gilligan Island, which characterwas not busted for weed?
(03:36):
And if any of you know, I mighthave to look that up before
this episode is out and let youknow at the end of the episode.
But if you guessed Ginger, youwould be correct.
I do remember watching thatshow when I was a kid.
But honestly, are they talkingabout the character arrested for
weed on the show or in reallife?
I mean, they are giving the TVshow character names.
So, who knows, I will look thatup and let you know at the end
(03:59):
of the episode.
So that's a little fun to getus started today.
Nothing like having a littlebit of stoner trivia in your
back pocket for the next timeyou're going out to your
favorite pub night to do atrivia night or playing trivia
pursuit with your friends, orwhatever the case might be.
So we're going to be talkingabout scones.
Like I said, I've never madescones before, but I have eaten
(04:22):
many of them and I've reallyenjoyed them and I thought how
hard can they possibly be?
And I do recall one time wewere having a family gathering
and my daughter my one daughteris a fabulous cook and she came
over we were all doing breakfasttogether and she just whipped
up some scones.
And I asked her about itrecently because I figured she
(04:43):
would have some insights for meon making scones.
Well, and she's just, and Ireferenced that particular day
when she made the scones.
Well, and she's just, and Ireferenced that particular day
when she made the scones andshe's like, oh, I'd never made
them before.
Oh, okay, well, that doesn'thelp me out too much.
She is a natural talent in thekitchen.
So she has been cooking sinceshe was a very young child.
She started out just cookingeggs on the stove and she loved
(05:04):
doing it, and now she just whipsthings up in a way that I don't
even have the talent for.
I often follow recipes when I'mcooking and she just has this
intuition in the kitchen that Ijust don't.
She'll look in my fridge andshe'll be like, oh, this, this,
this and this will work, and shethrows it all together and it's
delicious, guaranteed.
So she didn't really have toomuch insight to give me around
(05:27):
the scones, except she didsuggest when I was cutting in,
because you have to use coldbutter to make scones and you
cut it into your flour mixtureand what she said was use like a
grater or micro planer.
So I did follow that tip and itdid help actually because again
, I have talked about the microplaner on a recent episode or a
(05:48):
zester, if you don't alreadyhave one, go buy one, because
they're fantastic, they're superhandy to have they.
Just they did do the butter andit was nice and fluffy.
It was so fluffy it was great.
Great for cheese, great forbutter, apparently Great.
Still great for lemon zest asalways, great, it's a great
grater.
That was your cheesy joke ofthe day.
So what are the scone recipesthat I have covered?
(06:12):
Well, I am glad you asked,because I picked three different
ones and I kind of modifiedthem all.
The first one I did was a lemonrosemary scone, and that's
because I have rosemary going onmy back deck and I wanted to
use it up.
Now that this episode is beingreleased at the end of September
, you know it's not going tolast forever.
(06:32):
I'm here in Canada, it's goingto get cold and I won't.
So anyway, I wanted to use upsome of this.
Rosemary.
Lemon and rosemary sconessounded delightful.
Then I also tried a blueberryscone.
But the thing with thisblueberry scone is it uses
frozen blueberries.
I typically have frozenblueberries in the freezer
because I went through a longtime phase of making smoothies
in the morning and I wouldalways put frozen blueberries in
(06:53):
them, because then you alwayshave them.
I wanted something that woulduse something.
I wanted a recipe that woulduse the frozen version instead
of having to go out and buy likea super expensive pint of
blueberries to make scones.
They turned out fantastic.
And then the final one and thishas probably been my favorite,
but I've also by the time I'vemade three batches of scones
have really maybe honed mytechnique, if you will, and
(07:17):
gotten more comfortable withmaking them.
Cheddar, jalapeno, scone Sconesare pretty much made the same
way.
You have your dry ingredients,which is your flour and your
baking soda, baking powder, saltand sugar, and then you have
your wet ingredients.
The first recipe that I madewas the lemon rosemary scone, as
I already mentioned, and itcalled for two-thirds of a cup
(07:39):
sour cream.
So I went out and bought thesour cream.
I don't typically always havethat in my refrigerator, so that
was an item I had to go out andbuy.
And of course, it calls foryour butter unsalted.
I mentioned this in a recentepisode.
Does it make it?
How much of a difference doesunsalted butter make?
Remind me to ask the next chefor cook that I have on the show
(08:00):
about that, because sometimes Ijust use whatever I happen to
have on hand, and in thisparticular instance I didn't
infuse all of them, because Ilearned my lesson recently when
what was I making that I fuckedit up the first time.
Oh, the hollandaise sauce, ofcourse.
Yes, so the hollandaise sauce.
I used an infused butter thefirst time and then it didn't
turn out.
So the second time I got alittle gun shy.
(08:20):
I didn't do it infused and itturned out beautifully, but then
I wasted my infused ingredientsso I had to make another
infusion.
But you use cold butter forthis.
You'd get, you can leave it inthe fridge and you're going to
use your unsalted infused butter.
Or a ratio of this recipe alsocalled for a little bit of milk.
They all differed a little bit,but I kind of ended up for the
(08:43):
last one using the same formulaas this particular scone recipe,
and then with the blueberryscones, it was very similar.
The ratios were quite similar,but I think I liked that one
better, so I used the sameformat for the blueberry scone
recipe for the cheddar jalapenoscones, but the blueberry scone
(09:08):
recipe also called fortwo-thirds of a cup whole milk.
I had sour cream, not wholemilk.
It was the same ratio.
It called for two-thirds of acup sour cream in the other
recipe, so I just substituted itand they turned out just fine.
When I write out these recipesfor you folks, I'm going to
follow one format with threedifferent options of how you can
make them, depending on whichdirection you want to go
(09:28):
Rosemary, lemon, blueberry orjalapeno cheddar.
I mean, they all sound good.
Now, what I also did with thecheddar one was I had I don't
know, have you ever gotten thatjalapeno cheddar that you can
get at Costco?
I don't know if it's availableat all.
Costco is everywhere, but whereI am here in Ontario, they have
this jalapeno and it's not veryspicy.
Honestly, I love spicy things.
(09:48):
I love spicy chocolate, spicycheese.
So I was like I'm going to usethis.
I already had it.
I was going to use thisjalapeno cheddar and then I used
fresh jalapenos.
Nice and fine, and then I alsohad some, because the recipe
called the blueberry recipecalled for a dash of vanilla
extract.
So instead I used a dash ofjalapeno extract from Loran oils
(10:10):
that I had on hand as well.
Now the end result was you had adelicious savory scone that
isn't super spicy.
It has a lovely jalapeno flavor, but I wouldn't call it a spicy
scone.
For someone who doesn'ttolerate spice, I wouldn't find
they have a problem with thisparticular scone.
But hey, it's achoose-your-own-adventure.
You've got three differentoptions.
I've tried them all.
(10:30):
I almost feel like I need to goback and try the lemon rosemary
ones again, because they'rereally good.
But I think the second recipewas probably the best of all the
three, and again I modified ita little bit to use the sour
cream that I already had on hand.
Remember, folks, you can alwaysplay around with the recipes a
little bit based on what youhave on hand.
If you go out and buy sourcream, then use it for the
(10:53):
substitute for the whole milk.
It worked on my end.
You do need flour, and now thatI've made all these scones, I
have to actually go out and buymore flour again.
So there's that A little bit ofwhite sugar, baking soda,
baking powder, salt, again yourcold butter, which you can do
the full infused, but then bearin mind how much that might be.
(11:14):
As far as the potency goes, andagain I'll link to my
calculator or I'll link to thedosage guide that I made,
because I did a whole episode onhow to calculate the dosing, so
you would always know whetheryou're doing this for yourself
or whether you're wanting togift the scones to somebody else
.
And even if you're usingsomething like CBD, it's always
a good idea to know how much CBDis in that particular recipe,
(11:35):
because you still want to informpeople so that they can consent
to consuming this plantmedicine.
Even though CBD isnon-intoxicating, it does not
mean that it is non-psychoactive.
You need some eggs and,depending on which way you go,
you need your frozen blueberries, your rosemary or lemon, or
your jalapeno and your cheddar.
Like most of these baked things, you put together your dry
(11:57):
ingredients and then you'regoing to cut in or grate your
cold butter.
Then you add the rest of thewet ingredients and then it
makes a batter.
You form it, you put it on apan in the oven.
20 minutes later you have hot,delicious scones.
I don't know why I haven't beenmaking scones more.
They're fantastic.
I have been really enjoyingthese.
(12:18):
I can't believe.
For six years I've never madescones.
I actually think my daughterwould be very proud.
So I will attach the recipes inthe show notes for you so you
can try one of them out.
And, of course, if none ofthose particular flavors appeal
to you, you could substitute anyof those things for something
that you do like.
But, as always, I would love tohear how you find that, and one
(12:40):
place to share your results, ofcourse, is always at the Bite Me
Cannabis Club, and I'm alwayswelcoming new members into the
club.
I would love to have you there.
That's where we continue thisconversation because, frankly,
podcasting can be pretty lonely.
I'm sitting here, it's a rainyday, I'm alone in my basement
and I'm talking to y'all, butyou can't talk back.
(13:00):
But you can do that over at theBite Me Cannabis Club, so I
hope you'll consider joining us,join BiteMecom, and I do have a
lot of really interestinginterviews coming up that I'm
really looking forward tosharing with you.
I've got lots on the books andI'm going to keep them coming
because I love doing theinterviews and I love learning
about people doing cool thingsin the cannabis space right
alongside you.
So next week you can expect tohear an interview with Angelique
(13:24):
of the editor-in-chief of NorthPlume magazine, which is a
cannabis wellness magazine thatis relatively new, based in the
Minnesota area, and they'redoing some cool things and I
think you're really going toenjoy that episode and I have
many more to come.
Enjoy that episode and I havemany more to come.
(13:47):
With that, my friends, I hopeyou will give these a try.
As always, do check out thewebsite for extra recipe
inspiration.
Check out Bite Me Cannabis Club.
I would love to have you overthere and, as always, just stay
awesome.
I think you're awesome.
So with that, my friends, I amyour host, margaret, and until
next time, stay high.
(14:23):
69-year-old was caught withmarijuana while in her vehicle
while driving home.
She is now at the time wasserving six months unsupervised
probation for the crime.
Quote-unquote.
She was sentenced February 29thto five days in jail and fined
$410.50 and placed on probationafter pleading guilty to one
count of reckless driving.
So does that mean Gilligan wasalso fined?
Now, it's not the first timeWells has been linked to a pot
(14:46):
bust.
In 1998, her name came up afterGilligan's Island co-star, bob
Denver, was arrested formarijuana possession in West
Virginia, but it was unclearwhat role she was believed to
have played in the situation.
Her spokesperson has deniedthat Wells had any connection to
Denver's arrest.
(15:07):
So there you have it, folks.
It wasn't the characters,obviously, even though there's
an image here on this particularwebsite that shows the
characters in some kind of forthose of you who are really
curious to know jail.
Popular Podcasts
CrimeLess: Hillbilly Heist
It’s 1996 in rural North Carolina, and an oddball crew makes history when they pull off America’s third largest cash heist. But it’s all downhill from there. Join host Johnny Knoxville as he unspools a wild and woolly tale about a group of regular ‘ol folks who risked it all for a chance at a better life. CrimeLess: Hillbilly Heist answers the question: what would you do with 17.3 million dollars? The answer includes diamond rings, mansions, velvet Elvis paintings, plus a run for the border, murder-for-hire-plots, and FBI busts.
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.