SAFFRON SCONES WITH LABNA AND JAZZED-UP JAM

Preparation time 40 mins plus overnight chilling

Cooking time 40 mins

Makes about 16

LABNA

500g plain yoghurt

1 square muslin or clean Chux 2 tsp orange blossom water Pinch of sea-salt flakes

JAZZED-UP JAM

500ml lime marmalade 100ml water

1 stick cinnamon

12 fresh dates, pitted, quartered 2 tsp orange blossom water

SCONES

300ml milk, plus extra, to brush 2 pinches saffron threads 150ml cream

2 tsp baking powder

450g plain flour

50g chilled butter, finely chopped Pinch of sea-salt flakes

STEP 1 To make labna, spoon yoghurt into middle of muslin or Chux. Tie ends together or secure with rubber bands. Sit in a strainer over a bowl in the fridge overnight. The whey will separate, leaving a thickened yoghurt (labna). Discard liquid and stir through orange blossom water and salt. Refrigerate until needed.

STEP 2 To make jazzed-up jam, combine marmalade, water, cinnamon and dates in a saucepan over medium heat. Simmer for 15-20 minutes, or until thickened. Remove from heat, add orange blossom water and set aside to cool to room temperature.

STEP 3 To make scones, preheat oven to 200°C fan-forced (220°C conventional). Preheat baking tray.

STEP 4 Barely warm half of the milk in a small saucepan over low heat, add saffron, then remove from heat and steep for 10 minutes.

STEP 5 In a bowl, combine remaining milk and cream, then add saffron milk.

STEP 6 Sift baking powder and flour in another bowl and, using your fingers, rub through butter and add salt. Once combined, make a well in centre and pour in milk mixture. Stir, using a knife, to form a soft dough. Turn out onto a floured surface and knead twice. Pat dough into a flat round shape with hands. Using a 6 or 7cm round cutter, cut the dough into scones.

STEP 7 Lightly flour preheated tray and arrange scones closely, but not touching. Brush with milk and bake for 12 minutes. Serve with labna and jam.