Traditionally in the bakery, we used to make self raising flour for our
scones. We used the ratio of one ounce to the pund.... in other words in
today's language, it is 1:16 baking powder:/Flour

It is important to sieve well, which assists the mixing process, and also
removes any concentrated levels of baking powder.

If the reaction is too strong, or the taste is too prevalent, then reduce
the ratio.





"chembake" > wrote in message
oups.com...
> Self rising flour contains leavening agents...or baking powder..
> Regular flour is just plain all purpose flour.
>
> You can make your own SRF by adding a teaspoon of baking powder (and
> optionally a pinch or two of salt) to a cup of all purpose flour. and
> sifting it three times ( in order to incorporate).
>