Self-rising flour has a bit more baking powder in it than what's typically used for scones, so if you make the swap you'll probably notice they're more cakey and biscuit-like. You're welcome to give it a shot and leave out the baking powder and salt. Or you could try using one of these recipes for Caramel Apple Biscuits or Pumpkin Shortcakes, both of which are made with self-rising flour and are somewhat scone-like. Happy baking! Kye@KAF

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