Name: Susan's Scones From Scotland
Ingredients: 1 1/2 cup self-rising flour; 1 tsp. cream of tartar; 1/2 tsp. baking soda; 1/2 tsp. salt; 3-4 tbsp. butter or shortening; 2/3 cup milk

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Susan's Scones From Scotland

Oven425°F

Time12–15 minutes

Ingredients

Directions

Prepare

Preheat oven to 425°F.
Lightly butter a baking sheet.
Sift the flour, cream of tartar, baking soda, and salt.
Cut in butter.

Shape the scones

Stir to form a soft dough, mixing in milk.
Roll out to 1/2 inch.
Cut with pastry cutter into 2–2½ inch diameter pieces.
Arrange on the baking sheet fairly close together.
Powder the tops with flour.

Bake

Bake 12–15 minutes.

Nutrition, whole recipe (rough)

757Calories

22 gProtein

26 gFat

107 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Cream	1 tbsp (15ml) heavy	51
Salt	1 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.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Cream + buttertop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Cream + milktop 18% of all pairs

Smell alikemoderate

Cooked together29,399 recipes

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Self-rising flour: Provides the structure that holds the scones together once baked.
Cream of tartar: Reacts with baking soda to produce carbon dioxide, helping the scones rise.
Baking soda: Reacts with the acid in cream of tartar to lift the dough as it bakes.
Butter or shortening: Cut into the flour to create tender layers and a crumbly texture.
Milk: Hydrates the flour to form a soft dough and adds moisture and browning.

The step that matters

Arrange on the baking sheet fairly close together. Scones placed close together support each other as they rise, so they grow upward rather than spreading outward. Crowding too tightly can slow browning on the sides.

“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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Susan's Scones From Scotland