Low-cholesterol Walnut Scones

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.

1. Flour + raisintop 1% of all pairs
   Smell alikestrong
   Cooked together9,075 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Wheat + oatstop 6% of all pairs
   Smell alikemoderate
   Cooked together473 recipes

   Shared aroma: 2-octenal (fatty, green).

3. Honey + yogurttop 7% of all pairs
   Smell alikemoderate
   Cooked together660 recipes

   Shared aroma: ethyl octanoate (fruity).

4. Bread + wheattop 10% of all pairs
   Smell alikestrong
   Cooked together209 recipes

   Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

5. Wheat + honeytop 10% of all pairs
   Smell alikemoderate
   Cooked together346 recipes

   Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Margarine

Cut into the flour to add fat, which keeps the scones tender and flaky.

Whole wheat flour

Provides the main structure and a nutty, hearty texture.

Baking powder

Releases gas in the oven so the scones rise and become light.

Baking soda

Reacts with the acidic yogurt and honey to help the scones rise and brown.

Egg white

Adds structure and helps bind the dough as it sets in the oven.

Yogurt

Adds moisture and acidity that tenderise the crumb and activate the baking soda.

The step that matters

Swap the raisin

How well each one fits the dish's main ingredients (bread, flour, wheat, egg, honey, oats, yogurt):

1. Vanillafits better
2. Figfits better
3. Blueberryfits better
4. Raisinthe original

Fit is the average pairing score against bread, flour, wheat, egg, honey, oats, yogurt. Candidates are from the same food group and used in at least 100 recipes.