Why do my scones taste 'hot'?

[Movinghouseatlast]

Is it because of the baking powder? I use 250g plain flour and 3tsp baking powder. The recipe is 250g self raising plus 1tsp baking powder.

I make them for my holiday house guests so need to get them right. Sometimes they don't taste hot, sometimes they do! Thanks.

Too much baking powder.

yep. baking powder or bicarb.
Hot and soapy?
Nigella is always telling you to put loads into recipes. I just use self-raising now and be buggered.

I'd use half plain flour and half self-raising and much less baking powder.

I also mix my scone mixture with a knife, I think I got it from that Australian chef called Bill. Now I wouldn't do it any other way so have no way of knowing whether it makes any difference. 😂😂😂

Why are you not following the recipe?

I am following the recipe PityParty, I'm replacing self raising flour with plain plus baking powder.

Even on the fucking recipe forum you get people being snippy. Jesus.

Technically if you’re switching something you’re not falling the recipe though? I always make things up in recipes but I wouldn’t say I was following the recipe.

That's a lot of baking powder.

250g of plain flour only needs 1 tsp of baking powder. 3 is way too much.

I use this recipe from BBC good food which had 350g sr + 1tsp. I'd highly recommend this recipe, fab scones.

Way too much baking powder. Also if you don’t use the right ingredients, it’s never going to turn out right. Baking is science, its a chemical reaction based on the right ingredients, so the measurements have to be accurate.

Calm down. I was not being snippy. I just wondered why you know the recipe but chose not to follow it then complain they taste wrong.
Your fault they taste bad.
Not my fault for asking a reasonable question.

Too much baking powder. Stick with the recipe.
Always blows my mind when folk review recipes and complain they don’t work but have replaced x,y and z with a,b,c

In other countries there is no self raising flour so you have to improvise. I think you’ve overdone it though with the BP. I make scones with 800 ml of flour per batch, and that weighs in at about 480 g as a a standard, and that’s 3 tsp of baking powder with that (my Swedish recipe).

I never add extra baking powder to my scones just use sr. The secret to fluffy light scones is touch the dough as little as possible and when rubbing in the butter lift the flour as high as possible to get lots of air in. Sorry I would give you a recipe but I make mine by eye did what paul hollywood says about needing to be accurate!

Also sweetpotato at flour is just plain with baking powder added the internet should tell you how much to add make it up to Sr levels

Sweet potato self raising flour is just plain flour with the baking powder already added. You should add 2tsp to 225g of plain flour to make self raising.

And why the nasty tone? Its scones not Brexit.

Pity party see my answer above. I am following a recipe but making my own self raising flour. My recipe calls for an extra tsp of baking powder with self raising.

I'd hate to see you when you are being snippy.

You should add 2tsp to 225g of plain flour to make self raising.

This is where you're going wrong. It's 1 tsp not 2. We don't have self raising flour where I live so I always have to do it myself and I've never added 2.

I'd hate to see you when you are being snippy

It's very much like you have been on this thread just with more class.

I know exactly what self raising flour is, you asked why they tasted hot and I gave you my opinion.