The fragrance of saffron is unmistakable. Combine that with the homely baking aroma of traditional scones and you’ve got a combination that is irresistible. Cooking with exotic spices is in Karen’s blood, inherited from her Tunisian grandmother. It’s therefore no surprise she’s taken this traditional dish and given it an injection of Middle Eastern flavours, swapping out the traditional jam and cream for labna and date jam.
Ingredients
Method
1.
For the full recipe, get the November issue of Better Homes and Gardens magazine
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