Better Homes and Gardens (Australia)
COOK'S TIPS
• You can store labna in your fridge for up to one week.
• If not using right away, put jam in a sterilised jar and keep in a cool place for up to three weeks.
• For a classic scone recipe, omit the saffron and don’t heat the milk.
• Using a knife to mix the dough helps to keep the scones light, and ensures they rise properly.