A pinch of salt
I wrote in a couple of weeks' ago about the plain scones that hadn't risen and the possibility I'd put too much BP in.
You suggested less BP and to be sure the oven was hot and the mixture slightly damper.
I thought I'd let you know I've just made another batch and the have risen beautifully, They are still too hot to eat but I shall be having one or two with coffee when I've done this. A small question what does the pinch of salt do in this and other cake mixtures?
So once again and as ever, thanks for your invaluable help and advice.