L&P Scones

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SERVINGS Makes 12

 750g self-raising flour
 Pinch of salt
 300ml thickened cream
 375ml can L&P

RECIPE INSTRUCTIONS

1

Preheat a fan-forced oven to 200ºC.

2

Sift the flour and salt into large bowl, make a well in the centre. Pour cream and L&P into
the well, stir until just combined.

3

Turn the dough out onto a lightly-floured surface and knead lightly until the dough just
comes together. Roll the dough out to about 1 inch thick, then use a 6cm cookie cutter to
cut out 12 rounds.

4

Line a large baking tray with baking paper. Arrange scones closely on the prepared tray,
brush with Lupi Mild Taste Olive Oil and bake for 10-12 mins or until light golden.

5

Remove ragu from the heat, stir through the lemon zest and juice before serving with pasta
and parmesan.

6

*if substituting fish sauce for anchovy fillets, add at the same time as the passata.

Ingredients

 750g self-raising flour
 Pinch of salt
 300ml thickened cream
 375ml can L&P

Directions

1

Preheat a fan-forced oven to 200ºC.

2

Sift the flour and salt into large bowl, make a well in the centre. Pour cream and L&P into
the well, stir until just combined.

3

Turn the dough out onto a lightly-floured surface and knead lightly until the dough just
comes together. Roll the dough out to about 1 inch thick, then use a 6cm cookie cutter to
cut out 12 rounds.

4

Line a large baking tray with baking paper. Arrange scones closely on the prepared tray,
brush with Lupi Mild Taste Olive Oil and bake for 10-12 mins or until light golden.

5

Remove ragu from the heat, stir through the lemon zest and juice before serving with pasta
and parmesan.

6

*if substituting fish sauce for anchovy fillets, add at the same time as the passata.

L&P Scones