Light sweet scones

'My friend Oisin makes these divine scones. He uses a very light Italian flour, but you can use plain flour if you wish' 

Rachel Allen, 'Bake',  p31

In late July, we spent a lovely couple of days in Sutton on Sea, one of our nearest coastal resorts.  We were joined on the first day by Nigel's parents and nieces, so Evan had a wonderful time, frolicking in the sand with his cousins.  These scones were my contribution to our picnic lunch - filled with strawberry jam and clotted cream, of course!  I've never had much luck with scones before, but these really were light and well risen.  Everyone was very complimentary, including my mother in law, who is a longstanding member of the WI.  I'm sure she's tasted a few scones in her time! I used the light Italian flour, which Rachel suggests.

• 500g (1lb 2oz) light Italian, or plain flour
• 1 rounded tsp bicarbonate of soda
• 2 rounded tsp cream of tartar
• 1 tsp sea salt
• 125g (4 1/2oz) unsalted cold butter, cubed (If you are using salted butter, decrease the salt to 1/2 tsp)
• 25g (1oz) caster sugar
• 1 egg, beaten
• 275ml (9fl oz) buttermilk or milk, plus extra for the egg wash
• 50g (2oz) caster or granulated sugar (optional)

6cm (2 1/2in) cutter

1. Preheat the oven to 220C/425F/GM 7.
2. Sift the flour; bicarbonate of soda; cream of tartar and salt into a large bowl.  Using your fingertips, rub in the butter until the mixture resembles breadcrumbs.  Add the sugar and mix well.
3. Set aside about a third of the beaten egg, and combine the rest with the buttermilk, then add to the flour mixture and mix briefly to combine into a moist dough.  Place on a lightly floured work surface, and knead ever so slightly to bring together, then press or roll out to a thickness of 2cm (3/4in)
4. Using the cutter, cut out approximately 12 scones and place on a floury baking tray.  Add about a teaspoon or so of buttermilk to the remainder of the beaten egg, to make an egg wash.
5. Brush the scones with the egg wash (and dip the tops in sugar if you wish) then bake in the oven for 10-12 minutes, or until golden brown on top.  Eat as soon as possible!

Rachel also suggests variations of cinnamon; orange; chocolate chip; sultana; cranberry or blueberry scones.  Definitely going to try some of these! Maybe a chocolate/orange combo would be good!

When cutting scones, I've heard that you should never twist the cutter as it stops them rising.  Can't remember for the life of me where I heard that - probably on the Bake Off.  Neither do I know the science behind it! But thought it would be a good tip to share with you all xx