Cheddar Dill Scones Recipe
Growing up in sunny San Diego, I developed a deep love for the culinary world as a young child. I was a self-taught chef and learned the “do’s” and “don’ts” of the cooking world quickly. That was when I made the decision to further my career and go to The Culinary Institute of America, to be trained to become a master pastry chef by Cordon Blu Chefs. I loved seeing how much joy my amazing treats brought to my friends, family, and colleagues, so i pushed the envelope further. I decided to start making medicated baked goods for a family friend that was in extreme pain from a rare form of cancer. I let my creative side take over, and soon started baking endless possibilities, from sugary sweets to savory infused beef jerky. Helping people and baking food are both very satisfying endeavors for me. Bringing the best of both worlds together, MaMa Kush & MamaKush Edibles was born. Now I am an honorable mention 3 years in a row at the High Times Cannabis Cup. Each year gets better and better and I am very blessed to be on this journey.
Ingredients: 4 Cups plus 1 tablespoon all-purpose flour, divided 2 Tablespoons baking powder 1-3 grams of water-based hash (optional) 2 Tablespoons of finely chopped onion 2 Teaspoons salt 3 ½ sticks cold unsalted butter, diced (28 tbsp.) 4 tbs cold cannabutter, diced (optional) 4 Extra Large eggs, beaten lightly 1 Cup cold heavy cream ½ Pound extra-sharp cheddar cheese, shredded 1 cup minced fresh dill Egg Wash: 1 egg beaten with 1 tablespoon water or milk Directions: Combine 4 cups of flour, baking powder and salt in the bowl of an electric mixer fitted with paddle attachment. Add the butter (plus cannbutter) and mix on low speed until the butter is in the pea-sized pieces Mix the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss together the cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated. Dum the dough onto a well-floured surface and knead it for about 1 minute until the cheddar and dill are well distributed.
Depending on whether or not you have a scone tray or not, spray the silicone tray with vegetable oil and fill them with a spoon or scooper, in both cases, brush the tops with the egg wash before baking. If you don’t have a silicone tray, roll the dough ¾ inch thick and cut into 4 inch squares and then half them diagonally to make triangles. Brush the tops with the egg wash. Bake them on a cookie sheet lined with parchment paper or well-greased for about 20-25 minutes, until the outside is crusty and the inside is fully baked. Then enjoy…..start with one and wait an hour before consuming another as my husband learned didn’t listen and ate several of them and had a great trip….
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My new ventures have me focused on helping cats and dogs with my CBD spray “MaMa Pooch” as well as dog treats to help older animals, since they are a part of our families they are precious to us as our children. www.mamakushedibles.com