I live abroad and it's hard to get self-raising flour, so I use baking powder. Most of the time I get the amount right for whatever I'm making, but scones always seem to come out tasting too baking-powdery. How much do you think I should put in? I'm using an egg in the recipe (for 8 oz/225g flour).
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How much baking powder for scones? (no SF flour)
4 replies
vesela · 23/09/2009 08:42
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