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Dessert

Cream Scones

A sweet scone with raisins, walnuts, and a cream glaze.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cream Scones

Oven400°F
Time16 to 18 minutes

Ingredients

Directions

Prepare the dough

  1. Preheat oven to 400°F.

  2. Grease an 8-inch circle in center of baking sheet.

  3. In large bowl, sift together flour, sugar, baking powder, salt and cinnamon. Mix in lemon zest.

  4. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

  5. Add raisins and walnuts, and toss well.

  6. In small bowl, mix cream and vanilla. Make well in center of dry mixture and add cream.

  7. Stir just until dough pulls together.

Shape and bake

  1. With floured hands, knead 3 or 4 times in bowl.

  2. Pat dough into 7-inch circle on floured cutting board.

  3. Slice dough into 6 or 8 wedges, as you would a pie.

  4. Reassemble slices in center of baking sheet, leaving 1/8 inch between pieces.

  5. Brush scones lightly with milk and sprinkle with sugar.

  6. Bake until golden brown, 16 to 18 minutes.

Cool

  1. Cool on sheet 1 minute, then loosen scones with spatula and slide batch onto wire cooling rack.

  2. Let cool completely.

Nutrition, whole recipe (rough)

924Calories
23 gProtein
29 gFat
143 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Grape1/2 cup (76g)62
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Walnut1 walnut half (4g)26
Lemonjuice of 1 lemon (48ml)12
Vanilla1 tsp extract (4ml)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cinnamon + raisintop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Cinnamon + walnuttop 6% of all pairs
    Smell alikestrong
    Cooked together2,147 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

All-purpose flour
Forms the structure of the scone as gluten develops when the dough is handled.
Baking powder
Releases gas in the oven, lifting the scones so they rise and turn light.
Cold butter
Melts in the oven as steam, creating flaky layers and a tender crumb.
Heavy cream
Adds fat and moisture, making the dough rich and tender.
Sugar
Adds sweetness and helps the surface brown during baking.
Golden raisins
Add moisture and sweetness, stud the scones with chewy pockets of fruit.

The step that matters

Stir just until dough pulls together. Mixing or kneading too much develops excess gluten, which makes scones tough and dense instead of tender. Keep the handling brief and gentle.

Swap the walnut

The recipe marks walnut as optional. How well each one fits the dish's main ingredients (flour, sugar, cinnamon, lemon, butter, raisin, cream):

  1. Almondfits better
  2. Pistachiofits better
  3. Chestnutfits better
  4. Walnutthe original

Fit is the average pairing score against flour, sugar, cinnamon, lemon, butter, raisin, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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