I only have all-purpose flour. I believe you can add baking powder to AP flour to make it "self-rising". Does anyone know know how much baking powder to add? Thanks.
Editor's Note: We have a couple of recipes for self rising flour here:
2 Cups Self Raising Flour 3/4 cup Milk 2 tblspoons Cooking Oil 4 tblspoons sugar or diet powder such as Equal pinch salt Cherries.
Have your oven on the highest setting it will go to, making sure it gets to theis temp. prior to you placing your scones in the oven. when you have placed them on the middle rack of your oven turn back to 400F and cook for 12 1/2 to 13 minutes ONLY
METHOD
In a mixing bowl add the flour, salt, sugar, & cherries mix together (note with the no fail scone recipe you don't have to sift flour etc.) after finished mixing add the oil and milk together and mix to a good scone dough consistancy, I use a kitchen knife to mix with, you may add more or less sugar depending on your taste. . after you have mixed your scone dough if it seems to dry add just a little more milk or to sticky add a touch more flour now press down or roll out to about 1 inch thickness cut out with scone cutter and put onto cooking sheet or tray, no preperation of the tray needed here as they will not stick, put into Oven "DON"T FORGET" Turn it back to 400F and cook for "12 1/2 to 13 minutes ONLY." and you shall have lovely cherry scones if serving the following day microwave on high for 15 sec. or place into a warm oven to freshen up this I do for about 4 day's after they are cooked, another tip they really freeze very well. EITHER RAW OR COOKED I hope you enjoy them let me know if you try them at e-mail brotherjohnsfo@yahoo.com.au
I would suggest a simple baking powder biscuit recipe, Maryeileen. Mine is an ultra-low-fat but very tasty variant to which you could easily add any fruit, fresh, frozen or dried.
Baking Powder Biscuits
Preheat oven to 450 F. Spray muffin tin or cookie-sheet with Pam.
Mix 2 cups all-purpose flour, 4 teaspoons baking powder and 1 teaspoon salt. Stir well. Add 3 heaping tablespoons no-fat yogurt and 1 cup very hot water. Gently stir only until dough comes freely from the sides of the bowl. Avoid over-stirring.
Drop spoonfuls into muffin cups, filling each to the 2/3 level. If youd prefer a different-looking biscuit, drop heaping tablespoons of the dough onto the cookie-sheet (well-separated, of course, as they expand during baking).
Bake at 450 F for 10 - 12 minutes, until golden-brown. Makes 12 biscuits. Recipe may be safely doubled and even tripled.
Best served fresh from the oven.
Leftovers are very nice cut in half, lightly toasted in the oven (laid out on a cookie sheet) and topped with salsa or sprinkled with Herbs & Spices or other seasoning mix.
Variations include adding such things as chopped spinach (frozen, thawed and drained), &frac; cup hot water instead of 1 cup, or a can of corn (drained), or a can of mushroom stems and pieces (drained), or minced raw onion and crabmeat. Less water may be required for moisture-laden additions. Substituting 1 cup cornmeal for half the flour is another nice change. Multi-grain variation: add flax and sunflower seeds before mixing. More water may be required.
I suggest becoming familiar with the consistency of the basic recipe before playing with ingredients. More flour and less yogurt may be necessary, for instance. Or, if you overdo the moisture element, you made need more baking time.
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