Adapted from Bubby’s Brunch Cookbook
Makes 12 scones, with 20mg in each scone
3 cups all-purpose flour
1 ½ tablespoons baking powder
24g Azuca CBD Sugar (9.6 sugar stick packets)
80g white granulated sugar (just under a half cup) + 2 tablespoons for sprinkling on top of scones
½ tsp kosher salt
2 cups heavy cream (plus more for brushing on top of scones)
Pre-heat oven to 375F and position an oven rack in the middle of the oven. Line a large baking sheet with parchment.
In a large bowl, stir together the flour, baking powder, salt, granulated sugar and Azuca CBD sugar.
Fold blueberries into dry ingredients.
Stir in heavy cream.
Using a rubber spatula or your hands to form a soft dough. Be careful not to overmix the dough! There should still be some lumps of dry ingredients.
Turn out dough onto a slightly floured work surface. Knead about 30 seconds – or just until dough sticks together. Handle as little as possible. Gently form into a ball and lightly dust with flour. Sprinkle a little more flour on your work surface and on a rolling pin.
Roll dough into a 1″ thick, 8″ wide square. Cut dough into 12 even squares. Pat squares lightly to smooth out top.
Place scones 2″ apart on baking sheet. Brush lightly with extra heavy cream and sprinkle with granulated sugar.
Bake for 10-12 minutes or until tops spring back when touched lightly and bottoms are golden brown.
Remove scones from oven. Allow to cool on sheet for 5 minutes then transfer to a wire cooling rack for another 5 minutes.