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Dessert

Preserved Ginger Scones

Scones made with preserved ginger, flour, butter, sugar, salt, baking powder, and milk.

From an old cookbook · modernised transcription
By T. J. Edmonds Ltd. · From a historical cookbook (Project Gutenberg) · 6 ingredients
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Why it works: Sugar and ginger are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 14,054 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Preserved Ginger Scones

Ingredients

Directions

Prepare the dough

  1. Mix ½ lb. flour (one breakfast cup), 1 oz. butter, ¼ teaspoon salt, ¼ teaspoon sugar, 1 teaspoon Edmonds' Baking Powder, preserved ginger, milk, and water.

  2. Sift baking powder and salt with flour.

  3. Rub in butter.

  4. Mix to a stiff dough.

  5. Turn out on board.

Shape the scones

  1. Cut into two equal parts.

  2. Roll out.

  3. Spread one half with thinly-cut ginger.

  4. Place the other half on top.

  5. Cut into squares.

Bake

  1. Brush over the milk.

  2. Bake in quick oven.

Nutrition, whole recipe (rough)

655Calories
21 gProtein
9 gFat
120 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Sugar1 tbsp (12.5g) granulated49
Ginger1 tsp grated fresh (2g)2
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.

By T. J. Edmonds Ltd.. Recipe from a historical cookbook (Project Gutenberg).

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.

  1. Sugar + gingertop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Ginger + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together4,519 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

Sugar and ginger barely smell alike, yet cooks put them together in 14,054 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

Flour (in the method)
Forms the structure that holds the scones together as they bake.
Butter (in the method)
Rubbed into the flour to tenderise the crumb and add richness.
Edmonds' baking powder
Releases gas in the dough so the scones rise in the oven.
Milk
Moistens the dough and browns the top when brushed over before baking.
Preserved ginger
Adds sweet, spicy aroma and flavour throughout the scones.

The step that matters

Bake in quick oven. A hot oven makes the baking powder release gas quickly and sets the crumb before the scones spread or dry out, giving a light, risen texture.

Swap the ginger

How well each one fits the dish's main ingredients (sugar, milk):

  1. Cinnamonfits better
  2. Nutmegfits about as well
  3. Gingerthe original
  4. Clovefits less well

Fit is the average pairing score against sugar, milk. 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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