Ingredients
For the full recipe, get the November issue of Better Homes and Gardens
Method
-
For the full recipe, get the November issue of Better Homes and Gardens magazine
Saffron scones with labna and jazzed-up jam
Give a classic cream tea a terrific taste twist!
- by
Karen Martini
Proudly supported by 
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.
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.
