SERVINGS Makes 12
RECIPE INSTRUCTIONS
Preheat a fan-forced oven to 200ºC.
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.
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.
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.
Remove ragu from the heat, stir through the lemon zest and juice before serving with pasta
and parmesan.
*if substituting fish sauce for anchovy fillets, add at the same time as the passata.
Ingredients
Directions
Preheat a fan-forced oven to 200ºC.
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.
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.
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.
Remove ragu from the heat, stir through the lemon zest and juice before serving with pasta
and parmesan.
*if substituting fish sauce for anchovy fillets, add at the same time as the passata.
