Why it works: Potato and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Potato Scones
Ingredients
Directions
Make the scones
Combine the mashed potatoes and flour until firm and well mixed.
Roll out the mixture into a thin round scone.
Cut the scone into quarters and place on a hot griddle.
Bake for a few minutes, then turn over and bake for 1-2 minutes on the other side.
Serve
Stack the scones together before they cool; serve hot or cold.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Potato + flourtop 15% of all pairsSmell alikemoderateCooked together5,355 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mashed potatoes
- Provides the body and moisture that bind the dough into a pliable round.
- Flour
- Gives structure so the mixture holds its shape when rolled and cooked.
The step that matters
Baking on the hot griddle. The griddle must be hot so the surface sets and browns quickly; a cool pan lets the potato dough absorb moisture and turn heavy and pale rather than lightly golden.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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