Why is baking powder in scones?

Answer 1

Simple Scones INGREDIENTS * 2 cups all-purpose flour * 1/3 cup sugar * 1 teaspoon baking powder * 1/4 teaspoon baking soda * 1/2 teaspoon salt * 8 tablespoons unsalted butter, frozen * 1/2 cup raisins (or dried currants) * 1/2 cup sour cream * 1 large egg

DIRECTIONS # Adjust oven rack to lower-middle position and preheat oven to 400 degrees. # In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. # In a small bowl, whisk sour cream and egg until smooth. # Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) # Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Cranberry-Orange Scones Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins. Lemon-Blueberry Scones Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins. Cherry-Almond Scones Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.

Answer 2

So that they will rise to be soft and light and cooked through the middle. Without the baking powder the scones would be hard, small, dense and difficult to chew.

If you use self-raising flour for scones you needn't add baking powder.

Try this recipe:

Waiheke Scones

4 cups self-raining flour

1 cup cream (300 ml bottle)

1 cup lemonade

Make a well in the flour then pour in the cream. Pour the lemonade in gently so it doesn't froth too much. Stir carefully to combine. Knead only the minimum then cut and bake on a cold tray in a hot oven till golden - 10 - 15 minutes.

Answer 3

Flour is the principal ingredient of a scone. No flour no scone.

Answer 4

It would be hard to have a scone without flour. It is what makes up the bulk of a scone or any baked product.

Answer 5

Fat is needed to firm up and make a crust on scones. The fat is usually shortening or butter, or a combination of the two. The dense, crumbly texture wouldn't be achieved without fat.