Too much leavener in self-rasing flour?
I made scones with this recipe today: www.bbc.co.uk/food/recipes/scones_1285
And I followed it very thoroughly (weighing all the ingredients in grams, etc). They came out looking great with a nice rise, but they had a 'base'y flavor to them that surprised me, almost as if too much leavener had been used. But since the recipe calls for self-raising flour, I didn't add any at all.
So either:
I'm very sensitive to basey flavors (which is possible, I'm pregnant and sensitive to all things right now)
The scones are supposed to taste like this (the commercial scones I've had before haven't)
There was something wrong with my flour.
I don't generally use self raising flour for baking, so I'm not sure about its leavener content. Do self rasisng flours usually contain enough to taste it in the baking?
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Self-raising flour shouldn't leave any off flavors, and the recipe looks fine. I suspect the flour, maybe you got a bag that got too much leavening agent in it. Manufacturing processes aren't perfect, sometimes the agents are not distributed. I would suggest trying again with a new bag of flour.
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