Review: Self rising Flour Cannot Be Substituted for All Purpose Without Adjusting the Recipe
Rating: 2 out of 5
Date: 11 17, 2013
If you know what you are doing when baking, this seems to be a pretty good scone primer.  I love real scones-- not the scone/cookie pastries that became popular in the US back in the 80's and still hang around in a few places.However, the thing that really puzzled me was  the author included "8 oz. self rising flour/ all purpose flour" in each of the 14 recipes.  Self rising flour is simply four that has a leavening agent such as baking powder already added during the packing process. Salt is also added.So if you want to make a scone using self-rising flour then you leave out the baking power and the salt recommended in the recipe. If you want to use all purpose flour then you add the baking powder and the salt.  In fact it's possible to make your own self-rising flour by simply adding about 1/8 tsp of salt and a tsp of baking powders to a cup of all purpose flour and sift it together thoroughly.Clearly the author should have explained this somewhere in the introduction or in each recipe.  I gave it two stars because the error appeared in every single recipe.