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Prominent baking soda taste

Musie Jan 16, 2013 05:16 PM

I made some coconut scones this evening. The recipe called for 1 tablespoon of baking soda. I find though that I can taste the baking soda far too prominently in the recipe, it's a little off putting.

Does 1 tablespoon seem a lot for a recipe that yields 8 scones? Can I substitute the baking soda for an alternative ingredient or could I possibly just reduce the amount of baking soda?

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  1. babette feasts RE: Musie Jan 16, 2013 05:20 PM

    For one thing, scones - at least the recipes I have seen - generally use baking powder, not soda.

    Unless those scones were the size of your head, 1 TB is way more baking soda than necessary for what, 1-1/2 to 2 cups of flour? As a general rule, about 1 teaspoon of baking powder or 1/4 teaspoon of baking soda (plus an acidic ingredient) is necessary to leaven a cup of flour. A lot of biscuits and scone recipes do call for more baking powder to further lighten or foolproof them.

    1. C. Hamster RE: Musie Jan 16, 2013 05:24 PM

      A tablespoon? That seems very off.

      Rather than winging it, I'd look up a new recipe.

      1. r
        rtms RE: Musie Jan 16, 2013 08:40 PM

        Perhaps you misread the recipe.

        My recipe uses 5 tsp (3tsp = 1tablespoon) of baking power (not baking soda) for 12

        1. w
          wyogal RE: Musie Jan 16, 2013 08:45 PM

          What recipe did you use? I also agree with others, that it's usually baking powder, not soda. Sometimes, if one is using yogurt or buttermilk, baking soda might be used, but not nearly that much.

          1. paulj RE: Musie Jan 16, 2013 08:57 PM

            A rule of thumb is 1 tsp of baking powder per cup of flour, or 1/4 tsp (I think) of baking soda if using buttermilk as the liquid.

            I usually make a 2c flour batch of biscuits (or scones), and use 2 tsp of baking powder, plus 1/2 tsp (or less) baking soda if using buttermilk. 3 tsp of baking powder (1 Tbl) is ok.

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