If you’re reading this, you most likely like to dabble in the art (or science) of baking. And if you’re into baking, I hope you know all about King Arthur Flour and why they’re the best flour for consistant results, in my opinion. The big news in baking right now? King Arthur Flour has created an Unbleached Self Rising Flour!

Being from the South, self rising flour is something I’m pretty at home with. Biscuits, cobblers, and cakes, if we’re Southern, we make these things with self rising flour.

P.J. over at King Arthur Flour does a fabulous job of showing you the differences that you get when baking with self rising flour versus all purpose, or even with partial whole wheat, so if you’re curious, check out her blog post all about it.

I’ve had the chance to play with KAF’s self rising flour for a while now. They sent me some test samples, and I was really pleased with the results. I’ve made scones, and most recently, something I’d like to call “Scuffins”.

You see, I forgot that self rising flour has a lower protein content than all purpose flour (which is why baked goods made with it are more tender), so when I decided to make banana walnut scones, I didn’t adjust my flour accordingly to compensate for the moisture in the bananas.

Once I’d mixed the dough the way I would for a scone (including frozen, grated butter), I realized the mixture was way too wet to become a proper scone.

Rather than try to wing it and come up with an inconsistent measurement that would result from adding more flour after the fact, I baked the dough in a muffin pan.

These babies really are somewhere between a muffin and a scone – moist and tender, but slightly more stout than my traditional pancake mix muffin recipes.

While I was pulling out baking ingredients, I found my caramel bits and coconut milk powder in amongst the chocolate chips. (Yup, my pantry needs a revamp like whoa!) I decided to toss the caramel bits in along with some crunchy chopped walnuts, and used the coconut milk powder for a delicious tropical glaze. Both of these things are optional, but really amp up the flavor if you have them on hand.

I hope you’ll try the new King Arthur Self Rising Flour for yourself and see what I’m talking about when it comes to your favorite biscuit, scone, or for that matter – scuffin, recipe!

Disclaimer: I was asked to product test King Arthur self rising flour before it was available to purchase and provided a bag of the purchasable product for photographing purposes by the company. All opinions are my own, based on my use of the product. [wpurp-searchable-recipe]Tender Scuffins & King Arthur Flour Self Rising Flour – – – [/wpurp-searchable-recipe]