I have a question about cream of tartar. I have a recipe for scones that calls for 1/4 t.

[Arkansas Granny]

cream of tartar, 1 t. baking soda and 2 t. baking powder for leavening. I don't have any cream of tartar. If I omit it, will it make much difference? Is there a suitable substitute? Can I increase the baking powder and/or soda to compensate?

[IbogaProject]

1. Foodnetwork replacement tip.

What is a Good Replacement for Cream of Tartar? A good replacement for cream of tartar in baking is 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar.Jul 2, 2021

So slight flavor shift will happen.

[Inkey]

2. Just Googled

Replace 1/4 tea spoon of cream of tartar with
1/2 tea spoon of vinegar or lemon juice.
Enjoy the scones !

[yellerpup]

3. You won't have any trouble with it.

Cream of tartar use is not necessary with today's baking powder. It used to be integral in the early parts of the last century as a leavening agent, but baking powder is a better product these days.

[Arkansas Granny]

4. Thanks for the tips. The recipe calls for sour cream, so I think I'll add few drops of vinegar

to help with the rise.

[patricia92243]

5. The first time a recipe called for Cream of Tartar, I went out and bought a Jar of Tartar Sauce. Ne

Needless to say, my egg whites did not become fluffy. True story and the sad part was I was at least 60 years old and been cooking for years. My daughter had to explain to me what I needed. Still get a chuckle on this one.

[Phentex]

7. Well it's kinda understandable...

I had a neighbor asked to borrow some and she was surprised when I handed her the container.

[murpheeslaw]

6. You might need it for a specific taste

Every snickerdoodle recipe I’ve seen calls for cream of tartar.

[yellowdogintexas]

8. it is essential for good meringue but I swear I do not think I have ever seen it in a recipe

or used it for anything else. Ever. I have been cooking since I was 12; I am now 73

I would not think of making meringue without it.

[Arkansas Granny]

9. I've never used it in meringue, but the recipe I use for Snickerdoodles calls for cream of tartar.

It seems to impart a slightly different flavor which I've also noticed in the scones, which turned out fine without the cream of tartar.