Rose recommends King Arthur or Hecker’s AP flour for her scones, and I’ve always stuck to King Arthur with great success. However, has anyone tried a lower protein flour like Gold Medal bleached AP? I know it probably won’t be as good, but how disastrous were the results? Scone melted into a sheet? Or just mediocre mushy scones without much flakiness?
I ask because I’ve moved to a new place (small apartment) and only brought along by Gold Medal bleached AP flour. I can buy KA flour at the store, but I don’t really have room in the apartment right now. I just want to know how badly the scones will turn out if I substituted Gold Medal bleached flour. Perhaps I shouldn’t even try?