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

[vesela]

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).

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"

hth

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.

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.

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.