Hi lovers of baking, Just need a little tip from anyone who makes great scones. I want to make the most basic of all english scones - the type that goes with jam and cream, plain, and good with afternoon tea. I was wondering, is it better to use baking SODA instead of baking powder? or should i use both? i know they are nearly the same, But I tend to use soda in cookies to make them crunchy, where as i wont use baking powder in my cookies.
will using soda in scones make them softer and lighter?