Name: Treacle Scones
Ingredients: 1 teaspoonful ground ginger £ lb; 1 teaspoonful ground cinna- £ lb; 1 teaspoonful carraway seeds 3 tablespoonfuls treacle pinch of salt 2 ozs; 3 tablespoonfuls treacle pinch of salt 2 ozs; 1 teaspoonful baking soda 1 teaspoonful carraway seeds 3 tablespoonfuls treacle; 2 ozs; 1 inch thick; salt

Why it works: Ginger and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 8,564 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Treacle Scones

Ingredients

1 teaspoonful ground ginger £ lb
1 teaspoonful ground cinna- £ lb
1 teaspoonful carraway seeds 3 tablespoonfuls treacle pinch of salt 2 ozs
3 tablespoonfuls treacle pinch of salt 2 ozs
1 teaspoonful baking soda 1 teaspoonful carraway seeds 3 tablespoonfuls treacle
2 ozs
1 inch thick
salt

Directions

Make the dough

Mix the dry ingredients thoroughly.
Melt the butter and treacle in milk.
Combine the wet mixture with the dry ingredients to form a soft dough.

Shape and bake

Roll the dough out to about 1 inch thickness.
Cut the dough with a round cutter.
Bake in a quick oven for about ten minutes.

Nutrition, whole recipe (rough)

457Calories

13 gProtein

1 gFat

95 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Seed	not in our table	0

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

By Hamilton, Margaret. Recipe from a historical cookbook (Internet Archive).

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. See the original page.

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.

Ginger + flourtop 15% of all pairs

Smell alikemoderate

Cooked together8,564 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

Treacle: Adds sweetness, dark colour and a moist, chewy texture to the scones.
Baking soda: Reacts with the acidic treacle to produce gas that makes the scones rise.

“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.