Self-rising flour was patented in 1845 by Henry Jones, a baker in Bristol, England. Jones developed "self-raising" flour in ...

Equipment: You will need a fluted 5cm/2in cutter. Self-raising flour will not keep for very long. The baking powder absorbs moisture from the air, which reacts with other ingredients in the flour ...

All-purpose or self-raising flour are traditionally used to make classic British scones, but there is another type you can use to achieve different results which might give you a tastier scone.

Article continues below ADVERTISEMENT Ingredients: For the scones: 450g self-raising flour Two teaspoons of baking powder 50g caster sugar 100g butter, slightly softened, cut into pieces Two free ...

In England, it is known as self-raising flour and is a common ingredient in British dessert recipes, such as sponge cakes and ...