Hi Pauline, I was wondering how you got on with the powdered Erythritol in your icing/buttercream? I have found an unopened bag of Erythritol crystals in my cupboard but it's roughly the same consistency as granulated sugar so assume it would be too grainy for icing but maybe ok for buttercream? I'm reluctant to get the powdered as well unless you had success with it?
Also, did your scones improve with the newer baking powder? I read somewhere once that you should throw away baking powder after a few months or it won't work, ok if you use it a lot but wasteful if not. Although if it doesn't rise there's no point is there
I did make scones once which were ok so if yours still don't work we could compare recipes? Might take me a while to find it though, I have bits of paper strewn everywhere with various recipes on, some are low carb, some are low fat/MCT oil for OH and it takes me ages to find the one I'm looking for, must get a better system, (or any system