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How much baking powder for scones? (no SF flour)

(5 Posts)
vesela Wed 23-Sep-09 08:42:49

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).

StrictlyAvadaKedavra Wed 23-Sep-09 08:50:10

Just found this on MSE:

"For each 1/2pound 227g of plain flour use level teaspoons as:-

scones, bread 4

fruit cake 3

sponge 3

steamed pud 3

shortcrust pastry 1

biscuits, batters 1"


MmeLindt Wed 23-Sep-09 08:51:58

I have never managed to make scones without SR Flour, they just don't rise the same.

Where are you? You can get SR flour in France.

vesela Wed 23-Sep-09 21:52:00

Thank you - I decided to do a small trial batch with 4oz flour and 1 teaspoon of baking powder, and they rose OK and only had a very very faint baking-powder taste - so I thought I'd play it safe and stick with that, although it's about half the amount that MSE suggests. Maybe the egg made a difference.

I'm in the Czech Republic - actually there are a couple of shops here that sell self-raising flour.

mathanxiety Thu 24-Sep-09 05:04:35

For 8 ozs, I use 1 teaspoon baking powder. Are you sure you're using baking powder, btw? I once made the mistake of using baking soda and the scones had a really un-scone like taste.

The recipe for scones that I use is:

16 ozs flour (2 American cups)
2.5 tsps baking powder (American measuring spoons)
1 tsp salt
3 ozs butter
Cut butter into dry ingredients, knead on floured board, roll and cut in shapes, place on floured baking tray. Bake at high temp (425 F) about 10 mins.

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