Want to try this new recipe, but it comes from Britain. It calls for self-raising flour. I am disinclined to buy such, so would like to substitute regular flour plus leavening of some sort. But there are many different formulas on line for doing so. Recommendations please?
Here is the original recipe(I already have a scale to convert the grams to ounces. Also good at math conversions when needed)
Sweetcorn and cheese scones
Prep 10 min
Cook 30 min
Makes 8 scones
100g corn (cut from the cob, or frozen and defrosted or tinned, drained)
Salt and pepper
300g self-raising flour, plus extra for dusting
1 tsp baking powder
½ tsp sweet smoked paprika
½ tsp ground coriander
70g salted butter, chilled and cut into cubes
125g cheddar, grated
4.4 oz whole milk, plus extra for glazing
Heat the oven to 200C (180C fan)/390F/gas 6 and line a baking tray with greaseproof paper. Cook the fresh corn, if using, in a pan of boiling salted water for five minutes, then drain and leave to cool.
Put the flour, baking powder, smoked paprika, ground coriander, half a teaspoon of salt and a large pinch of pepper in a bowl, then mix to combine. Use the tips of your fingers to rub in the butter, lifting up the flour to add as much air as possible, until the mix resembles fine breadcrumbs, then stir in the grated cheddar and corn.
Pour in all but a tablespoon of the milk and, using a metal spoon, very lightly fold it into the flour mixture. Add the last tablespoon of milk, if need be; if it still seems dry, add another teaspoon or two.
Turn out the dough on to a floured surface and, using your hands, very gently pat it until it comes together into a ball. Do not be tempted to knead or overwork the dough, otherwise it will result in tough scones.
Pat or roll out the dough into a roughly 3cm-thick circle, then cut into eight equal pieces, leaving you with triangular-shaped scones. Alternatively, use a scone cutter.
Put the scones on the lined tray, brush the tops with a little milk, then bake for 11-13 minutes, until risen and golden.
Here is the original recipe(I already have a scale to convert the grams to ounces. Also good at math conversions when needed)
Sweetcorn and cheese scones
Prep 10 min
Cook 30 min
Makes 8 scones
100g corn (cut from the cob, or frozen and defrosted or tinned, drained)
Salt and pepper
300g self-raising flour, plus extra for dusting
1 tsp baking powder
½ tsp sweet smoked paprika
½ tsp ground coriander
70g salted butter, chilled and cut into cubes
125g cheddar, grated
4.4 oz whole milk, plus extra for glazing
Heat the oven to 200C (180C fan)/390F/gas 6 and line a baking tray with greaseproof paper. Cook the fresh corn, if using, in a pan of boiling salted water for five minutes, then drain and leave to cool.
Put the flour, baking powder, smoked paprika, ground coriander, half a teaspoon of salt and a large pinch of pepper in a bowl, then mix to combine. Use the tips of your fingers to rub in the butter, lifting up the flour to add as much air as possible, until the mix resembles fine breadcrumbs, then stir in the grated cheddar and corn.
Pour in all but a tablespoon of the milk and, using a metal spoon, very lightly fold it into the flour mixture. Add the last tablespoon of milk, if need be; if it still seems dry, add another teaspoon or two.
Turn out the dough on to a floured surface and, using your hands, very gently pat it until it comes together into a ball. Do not be tempted to knead or overwork the dough, otherwise it will result in tough scones.
Pat or roll out the dough into a roughly 3cm-thick circle, then cut into eight equal pieces, leaving you with triangular-shaped scones. Alternatively, use a scone cutter.
Put the scones on the lined tray, brush the tops with a little milk, then bake for 11-13 minutes, until risen and golden.
