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Cream of tartar for buns?
I love scones but hate the metallic taste of baking powder leaves in the mouth. "I can substitute with cream of tartar or I have to mix the two? If so, in what proportion? Do you know a foolproof recipe? Thanks for your help! We are not raising flour car in Switzerland ..
I know a way to make cakes without baking powder, but why not try a recipe with a smaller amount of it, which also uses baking soda and cream of tartar. It uses only 2 teaspoons of baking powder 4 cups flour. Much less than many muffin recipes I've seen: 1 cup cream sour 1 teaspoon baking soda 4 cups all-purpose flour 1 cup white sugar 2 teaspoons baking powder 4 teaspoon cream of tartar 1 of 1 teaspoon salt 1 cup butter 1 egg 1 cup raisins (optional) In a small bowl, mix sour cream and baking soda and reserve. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. In a large bowl, mix flour, sugar, baking powder, cream of tartar and salt. Cut the butter. Stir sour cream mixture and egg into flour mixture until just moistened. Mix raisins. Turn the dough on a lightly floured surface and knead briefly. Roll or mass pat into a 3 / 4 inch thick round. Cut into 12 wedges and place them 2 inches apart on prepared baking sheet and. Bake for 12-15 minutes in the preheated oven, until golden on the bottom.
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