Scones with whipped vanilla butter

Serves 4 to 6

EASY

GREAT VALUE Preparation: 20 minutes Baking: 20 minutes

For the scones: flour 480 g baking powder 1½ T salt ¼t icing sugar 32 g cream 2 cups milk 2⁄3 cup

For the whipped vanilla butter: butter 100 g, room temperature Woolworths vanilla paste 2t

raspberry jam, for serving crème fraîche, for serving

1 Preheat the oven to 180°C. 2 Sift all the dry ingredients together into a large bowl, then make a well in the centre. 3 Mix the wet ingredients, then gently fold into the dry ingredients, taking care not to overwork the mixture. 4 Turn the dough out onto a lightly floured surface, press down gently, then roll out to a thickness of 2 cm. Take care to work lightly. 5 Using a cookie cutter with a sharp edge, cut out the scones, then place on a greased baking tray, packing them close together. Bake for 20 minutes or until lightly golden. 6 To make the whipped butter, place the butter and vanilla paste in a bowl and beat using an electric mixer until pale and fluffy. 7 Serve the scones warm with the whipped butter, jam and crème fraîche. WINE: Woolworths Weltevrede Vanilla Chardonnay 2018

FISH ’N’ CHIPS Because fish is lean and doesn’t take long to cook, the line between just right and dry is quite thin. But it's easy to test: simply poke the tines of a fork into the thickest portion of the fish at a 45-degree angle, then gently twist and pull up some of the flesh. Undercooked fish resists flaking and is translucent; cooked fish is opaque and flaky. We recommend pan-frying fish for a crispy skin and tender flesh.