Substitute for Baking Powder in Scones: Flaky and Light
When making scones, the best substitute for baking powder is Baking Soda + Cream of Tartar. The classic baking powder substitute. Sift with flour and other dry ingredients before cutting in the cold butter. This single-acting version means you should get scones into the oven quickly. Baking powder gives scones their light, flaky texture and lift. Combined with cold butter, it creates tender, layered pastry. Without it, scones will be dense pucks. The substitute must provide enough leavening for a proper rise.
Best Substitute
Baking Soda + Cream of Tartar
1/4 tsp baking soda + 1/2 tsp cream of tartar per tsp of baking powder
The classic baking powder substitute. Sift with flour and other dry ingredients before cutting in the cold butter. This single-acting version means you should get scones into the oven quickly.
What else can I use instead of baking powder in scones?
Self-Rising Flour
Replace AP flour with self-rising flour, skip baking powder and salt
Simplest approach. Self-rising flour produces light, tender scones with no extra work. Reduce salt in recipe.
Baking Soda + Buttermilk
1/4 tsp baking soda per tsp baking powder, use buttermilk as liquid
Buttermilk provides the acid. Creates tender, tangy scones with excellent rise. The classic combination.
Whipped Egg White
1 whipped egg white per tsp of baking powder
Fold into dough gently at the end. Creates very tender, airy scones. Handle the dough minimally.
Frequently Asked Questions
Can I make scones without baking powder?
Yes. Use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar per teaspoon of baking powder called for. Or use self-rising flour in place of AP flour and skip the baking powder and salt.
Why are my scones dense?
Usually from overworking the dough (too much gluten development) or not enough leavening. Use cold butter, handle the dough minimally, and make sure your baking powder (or substitute) is fresh. Old baking powder loses its potency.