Latest / Bite Me The Show About Edibles / From Novice to Scones Master

Transcript

From Novice to Scones Master · Bite Me The Show About Edibles

• 0:04
  Margaret: Hello friends, to episode 318.
• 0:06
  Margaret: What happens when you take a love of food, a passion for culture and a knowledge of cannabis and you toss them all in together into one bowl?
• 0:14
  Margaret: You can bite me.
• 0:15
  Margaret: The podcast that explores the intersection of food, culture and cannabis and helps cook make great edibles at home.
• 0:21
  Margaret: I am your host, margaret, a certified gongier, a TCI certified cannabis educator, and I believe that your kitchen is the best dispensary you'll ever have.
• 0:31
  Margaret: So together we'll explore the stories, the science and the sheer joy of making safe, effective and unforgettable edibles at home.
• 0:39
  Speaker 1: So preheat your oven and get ready for our mouth-watering episode.
• 0:42
  Speaker 1: Let's dive in.
• 0:43
  Speaker 1: So what are we making today?
• 0:44
  Speaker 1: I'm glad you asked because we're making scones.
• 0:49
  Speaker 1: That's right.
• 0:49
  Speaker 1: I've been eating a lot of scones over the last little bit.
• 0:52
  Speaker 1: I have never made scones before.
• 0:55
  Speaker 1: So how do you choose just one scone recipe?
• 0:58
  Speaker 1: So instead I'm doing a scone roundup.
• 1:01
  Speaker 1: That's right.
• 1:02
  Speaker 1: We're not just doing one scone recipe, we're doing three today.
• 1:06
  Speaker 1: But before we get into that, I just want to take a second and thank you for being here.
• 1:09
  Speaker 1: My heartfelt thanks goes out to listeners, both old and new, if you've been listening for a while.
• 1:14
  Speaker 1: Thank you so much for being here.
• 1:16
  Speaker 1: I really appreciate your listenership and your support over the years.
• 1:18
  Speaker 1: And if you're new here, well, I often do solo episodes where we cover a recipe that you can infuse in your own home kitchen.
• 1:26
  Speaker 1: I'm not a professional chef, so if I can do it, you can do it.
• 1:29
  Speaker 1: And when I'm not doing those, I'm interviewing amazing people in the cannabis space and I learn so much from them and you get to learn right alongside me.
• 1:38
  Speaker 1: So thank you for being here.
• 1:40
  Speaker 1: Please share this episode with someone that you think would enjoy it maybe a scone lover in your life that's wanting to try something a little bit new.
• 1:46
  Speaker 1: Always remember any of these recipes don't have to be infused, or they can be infused with CBD so they're not intoxicating.
• 1:54
  Speaker 1: There's so many options.
• 1:55
  Speaker 1: You're taking control of your high life.
• 1:56
  Speaker 1: Your kitchen is your best dispensary, so please do share.
• 2:01
  Speaker 1: I am a small, independent podcaster.
• 2:03
  Speaker 1: I don't have big budgets, I don't have big studios behind me, in large part because I've rejected a lot of that stuff just because I want to be able to maintain control over what I do on this show, and also because I don't necessarily align with the values of some of the advertising that I would have to take on if I did that I listen to enough podcasts to know what kind of ads are out there.
• 2:22
  Speaker 1: I'm probably a take on if I did that.
• 2:23
  Speaker 1: I listen to enough podcasts to know what kind of ads are out there.
• 2:26
  Speaker 1: I'm probably a little bit too small for that anyway, but there is something nimble and exciting about being small and independent, am I right?
• 2:37
  Speaker 1: So before we get into today's episode, I'm going to do a question from do a question from stoner trivia race to 420 trivia card game.
• 2:51
  Speaker 1: And while I'm ready to pull a card out of the deck at random, do tell me.
• 2:53
  Speaker 1: You can hit that button right inside your app on the fan mail button.
• 2:57
  Speaker 1: Tap that right now and tell me where are you listening from.
• 3:00
  Speaker 1: I love to find out where people are listening to the show and how they found it.
• 3:04
  Speaker 1: So I'm pulling a question.
• 3:05
  Speaker 1: It's a TV question.
• 3:07
  Speaker 1: Ooh, this one's going back a little bit.
• 3:10
  Speaker 1: Any Gilligan's Island TV show fans?
• 3:13
  Speaker 1: I remember watching reruns of that when I was a kid.
• 3:14
  Speaker 1: So this one on the TV show Gilligan's Island which character was not busted for weed?
• 3:22
  Speaker 1: Were there multiple characters busted for weed?
• 3:24
  Speaker 1: Is this like on the show or in real life?
• 3:26
  Speaker 1: Was it Marianne, ginger or Gilligan?
• 3:29
  Speaker 1: I have so many questions about this card now On the TV show Gilligan Island, which character was not busted for weed?
• 3:36
  Speaker 1: And if any of you know, I might have to look that up before this episode is out and let you know at the end of the episode.
• 3:42
  Speaker 1: But if you guessed Ginger, you would be correct.
• 3:45
  Speaker 1: I do remember watching that show when I was a kid.
• 3:47
  Speaker 1: But honestly, are they talking about the character arrested for weed on the show or in real life?
• 3:53
  Speaker 1: I mean, they are giving the TV show character names.
• 3:55
  Speaker 1: So, who knows, I will look that up and let you know at the end of the episode.
• 4:00
  Speaker 1: So that's a little fun to get us started today.
• 4:08
  Speaker 1: Nothing like having a little bit of stoner trivia in your back pocket for the next time you're going out to your favorite pub night to do a trivia night or playing trivia pursuit with your friends, or whatever the case might be.
• 4:18
  Speaker 1: So we're going to be talking about scones.
• 4:19
  Speaker 1: Like I said, I've never made scones before, but I have eaten many of them and I've really enjoyed them and I thought how hard can they possibly be?
• 4:26
  Speaker 1: And I do recall one time we were having a family gathering and my daughter my one daughter is a fabulous cook and she came over we were all doing breakfast together and she just whipped up some scones.
• 4:37
  Speaker 1: And I asked her about it recently because I figured she would have some insights for me on making scones.
• 4:44
  Speaker 1: Well, and she's just, and I referenced that particular day when she made the scones.
• 4:48
  Speaker 1: Well, and she's just, and I referenced that particular day when she made the scones and she's like, oh, I'd never made them before.
• 4:53
  Speaker 1: Oh, okay, well, that doesn't help me out too much.
• 4:55
  Speaker 1: She is a natural talent in the kitchen.
• 4:56
  Speaker 1: So she has been cooking since she was a very young child.
• 5:00
  Speaker 1: She started out just cooking eggs on the stove and she loved doing it, and now she just whips things up in a way that I don't even have the talent for.
• 5:10
  Speaker 1: I often follow recipes when I'm cooking and she just has this intuition in the kitchen that I just don't.
• 5:17
  Speaker 1: She'll look in my fridge and she'll be like, oh, this, this, this and this will work, and she throws it all together and it's delicious, guaranteed.
• 5:23
  Speaker 1: So she didn't really have too much insight to give me around the scones, except she did suggest when I was cutting in, because you have to use cold butter to make scones and you cut it into your flour mixture and what she said was use like a grater or micro planer.
• 5:39
  Speaker 1: So I did follow that tip and it did help actually because again, I have talked about the micro planer on a recent episode or a zester, if you don't already have one, go buy one, because they're fantastic, they're super handy to have they.
• 5:53
  Speaker 1: Just they did do the butter and it was nice and fluffy.
• 5:57
  Speaker 1: It was so fluffy it was great.
• 5:58
  Speaker 1: Great for cheese, great for butter, apparently Great.
• 6:01
  Speaker 1: Still great for lemon zest as always, great, it's a great grater.
• 6:04
  Speaker 1: That was your cheesy joke of the day.
• 6:08
  Speaker 1: So what are the scone recipes that I have covered?
• 6:12
  Speaker 1: Well, I am glad you asked, because I picked three different ones and I kind of modified them all.
• 6:17
  Speaker 1: The first one I did was a lemon rosemary scone, and that's because I have rosemary going on my back deck and I wanted to use it up.
• 6:26
  Speaker 1: Now that this episode is being released at the end of September, you know it's not going to last forever.
• 6:32
  Speaker 1: I'm here in Canada, it's going to get cold and I won't.
• 6:35
  Speaker 1: So anyway, I wanted to use up some of this.
• 6:37
  Speaker 1: Rosemary.
• 6:37
  Speaker 1: Lemon and rosemary scones sounded delightful.
• 6:40
  Speaker 1: Then I also tried a blueberry scone.
• 6:44
  Speaker 1: But the thing with this blueberry scone is it uses frozen blueberries.
• 6:47
  Speaker 1: I typically have frozen blueberries in the freezer because I went through a long time phase of making smoothies in the morning and I would always put frozen blueberries in them, because then you always have them.
• 6:55
  Speaker 1: I wanted something that would use something.
• 6:57
  Speaker 1: I wanted a recipe that would use the frozen version instead of having to go out and buy like a super expensive pint of blueberries to make scones.
• 7:04
  Speaker 1: They turned out fantastic.
• 7:06
  Speaker 1: And then the final one and this has probably been my favorite, but I've also by the time I've made three batches of scones have really maybe honed my technique, if you will, and gotten more comfortable with making them.
• 7:18
  Speaker 1: Cheddar, jalapeno, scone Scones are pretty much made the same way.
• 7:22
  Speaker 1: You have your dry ingredients, which is your flour and your baking soda, baking powder, salt and sugar, and then you have your wet ingredients.
• 7:31
  Speaker 1: The first recipe that I made was the lemon rosemary scone, as I already mentioned, and it called for two-thirds of a cup sour cream.
• 7:39
  Speaker 1: So I went out and bought the sour cream.
• 7:41
  Speaker 1: I don't typically always have that in my refrigerator, so that was an item I had to go out and buy.
• 7:48
  Speaker 1: And of course, it calls for your butter unsalted.
• 7:50
  Speaker 1: I mentioned this in a recent episode.
• 7:53
  Speaker 1: Does it make it?
• 7:54
  Speaker 1: How much of a difference does unsalted butter make?
• 7:56
  Speaker 1: Remind me to ask the next chef or cook that I have on the show about that, because sometimes I just use whatever I happen to have on hand, and in this particular instance I didn't infuse all of them, because I learned my lesson recently when what was I making that I fucked it up the first time.
• 8:12
  Speaker 1: Oh, the hollandaise sauce, of course.
• 8:13
  Speaker 1: Yes, so the hollandaise sauce.
• 8:15
  Speaker 1: I used an infused butter the first time and then it didn't turn out.
• 8:19
  Speaker 1: So the second time I got a little gun shy.
• 8:20
  Speaker 1: I didn't do it infused and it turned out beautifully, but then I wasted my infused ingredients so I had to make another infusion.
• 8:27
  Speaker 1: But you use cold butter for this.
• 8:30
  Speaker 1: You'd get, you can leave it in the fridge and you're going to use your unsalted infused butter.
• 8:36
  Speaker 1: Or a ratio of this recipe also called for a little bit of milk.
• 8:40
  Speaker 1: They all differed a little bit, but I kind of ended up for the last one using the same formula as this particular scone recipe, and then with the blueberry scones, it was very similar.
• 8:50
  Speaker 1: The ratios were quite similar, but I think I liked that one better, so I used the same format for the blueberry scone recipe for the cheddar jalapeno scones, but the blueberry scone recipe also called for two-thirds of a cup whole milk.
• 9:11
  Speaker 1: I had sour cream, not whole milk.
• 9:13
  Speaker 1: It was the same ratio.
• 9:14
  Speaker 1: It called for two-thirds of a cup sour cream in the other recipe, so I just substituted it and they turned out just fine.
• 9:19
  Speaker 1: When I write out these recipes for you folks, I'm going to follow one format with three different options of how you can make them, depending on which direction you want to go Rosemary, lemon, blueberry or jalapeno cheddar.
• 9:32
  Speaker 1: I mean, they all sound good.
• 9:33
  Speaker 1: Now, what I also did with the cheddar one was I had I don't know, have you ever gotten that jalapeno cheddar that you can get at Costco?
• 9:39
  Speaker 1: I don't know if it's available at all.
• 9:44
  Speaker 1: Costco is everywhere, but where I am here in Ontario, they have this jalapeno and it's not very spicy.
• 9:47
  Speaker 1: Honestly, I love spicy things.
• 9:48
  Speaker 1: I love spicy chocolate, spicy cheese.
• 9:51
  Speaker 1: So I was like I'm going to use this.
• 9:52
  Speaker 1: I already had it.
• 9:53
  Speaker 1: I was going to use this jalapeno cheddar and then I used fresh jalapenos.
• 9:57
  Speaker 1: Nice and fine, and then I also had some, because the recipe called the blueberry recipe called for a dash of vanilla extract.
• 10:06
  Speaker 1: So instead I used a dash of jalapeno extract from Loran oils that I had on hand as well.
• 10:12
  Speaker 1: Now the end result was you had a delicious savory scone that isn't super spicy.
• 10:18
  Speaker 1: It has a lovely jalapeno flavor, but I wouldn't call it a spicy scone.
• 10:22
  Speaker 1: For someone who doesn't tolerate spice, I wouldn't find they have a problem with this particular scone.
• 10:27
  Speaker 1: But hey, it's a choose-your-own-adventure.
• 10:28
  Speaker 1: You've got three different options.
• 10:29
  Speaker 1: I've tried them all.
• 10:30
  Speaker 1: I almost feel like I need to go back and try the lemon rosemary ones again, because they're really good.
• 10:36
  Speaker 1: But I think the second recipe was probably the best of all the three, and again I modified it a little bit to use the sour cream that I already had on hand.
• 10:45
  Speaker 1: Remember, folks, you can always play around with the recipes a little bit based on what you have on hand.
• 10:49
  Speaker 1: If you go out and buy sour cream, then use it for the substitute for the whole milk.
• 10:54
  Speaker 1: It worked on my end.
• 10:55
  Speaker 1: You do need flour, and now that I've made all these scones, I have to actually go out and buy more flour again.
• 11:00
  Speaker 1: So there's that A little bit of white sugar, baking soda, baking powder, salt, again your cold butter, which you can do the full infused, but then bear in mind how much that might be.
• 11:14
  Speaker 1: As far as the potency goes, and again I'll link to my calculator or I'll link to the dosage guide that I made, because I did a whole episode on how to calculate the dosing, so you would always know whether you're doing this for yourself or whether you're wanting to gift the scones to somebody else.
• 11:30
  Speaker 1: And even if you're using something like CBD, it's always a good idea to know how much CBD is in that particular recipe, because you still want to inform people so that they can consent to consuming this plant medicine.
• 11:40
  Speaker 1: Even though CBD is non-intoxicating, it does not mean that it is non-psychoactive.
• 11:46
  Speaker 1: 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.
• 11:54
  Speaker 1: Like most of these baked things, you put together your dry ingredients and then you're going to cut in or grate your cold butter.
• 12:02
  Speaker 1: Then you add the rest of the wet ingredients and then it makes a batter.
• 12:06
  Speaker 1: You form it, you put it on a pan in the oven.
• 12:10
  Speaker 1: 20 minutes later you have hot, delicious scones.
• 12:13
  Speaker 1: I don't know why I haven't been making scones more.
• 12:15
  Speaker 1: They're fantastic.
• 12:16
  Speaker 1: I have been really enjoying these.
• 12:18
  Speaker 1: I can't believe.
• 12:19
  Speaker 1: For six years I've never made scones.
• 12:20
  Speaker 1: I actually think my daughter would be very proud.
• 12:22
  Speaker 1: So I will attach the recipes in the show notes for you so you can try one of them out.
• 12:27
  Speaker 1: And, of course, if none of those particular flavors appeal to you, you could substitute any of those things for something that you do like.
• 12:37
  Speaker 1: But, as always, I would love to hear how you find that, and one place to share your results, of course, is always at the Bite Me Cannabis Club, and I'm always welcoming new members into the club.
• 12:47
  Speaker 1: I would love to have you there.
• 12:48
  Speaker 1: That's where we continue this conversation because, frankly, podcasting can be pretty lonely.
• 12:53
  Speaker 1: I'm sitting here, it's a rainy day, I'm alone in my basement and I'm talking to y'all, but you can't talk back.
• 13:00
  Speaker 1: But you can do that over at the Bite Me Cannabis Club, so I hope you'll consider joining us, join BiteMecom, and I do have a lot of really interesting interviews coming up that I'm really looking forward to sharing with you.
• 13:10
  Speaker 1: I've got lots on the books and I'm going to keep them coming because I love doing the interviews and I love learning about people doing cool things in the cannabis space right alongside you.
• 13:19
  Speaker 1: So next week you can expect to hear an interview with Angelique of the editor-in-chief of North Plume magazine, which is a cannabis wellness magazine that is relatively new, based in the Minnesota area, and they're doing some cool things and I think you're really going to enjoy that episode and I have many more to come.
• 13:38
  Speaker 1: Enjoy that episode and I have many more to come.
• 13:47
  Speaker 1: With that, my friends, I hope you will give these a try.
• 13:48
  Speaker 1: As always, do check out the website for extra recipe inspiration.
• 13:50
  Speaker 1: Check out Bite Me Cannabis Club.
• 13:53
  Speaker 1: I would love to have you over there and, as always, just stay awesome.
• 13:57
  Speaker 1: I think you're awesome.
• 13:58
  Speaker 1: So with that, my friends, I am your host, margaret, and until next time, stay high.
• 14:23
  Speaker 1: 69-year-old was caught with marijuana while in her vehicle while driving home.
• 14:26
  Speaker 1: She is now at the time was serving six months unsupervised probation for the crime.
• 14:30
  Speaker 1: Quote-unquote.
• 14:31
  Speaker 1: She was sentenced February 29th to five days in jail and fined $410.50 and placed on probation after pleading guilty to one count of reckless driving.
• 14:39
  Speaker 1: So does that mean Gilligan was also fined?
• 14:43
  Speaker 1: Now, it's not the first time Wells has been linked to a pot bust.
• 14:47
  Speaker 1: In 1998, her name came up after Gilligan's Island co-star, bob Denver, was arrested for marijuana possession in West Virginia, but it was unclear what role she was believed to have played in the situation.
• 15:00
  Speaker 1: Her spokesperson has denied that Wells had any connection to Denver's arrest.
• 15:07
  Speaker 1: So there you have it, folks.
• 15:08
  Speaker 1: It wasn't the characters, obviously, even though there's an image here on this particular website that shows the characters in some kind of for those of you who are really curious to know jail.