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Yorkshire Tea Scones

Scones made with Yorkshire Tea, flour, butter, sugar, milk, baking powder, and egg.

From an old cookbook · modernised transcription
By T. J. Edmonds Ltd. · From a historical cookbook (Project Gutenberg) · 5 ingredients
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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 ↓

Yorkshire Tea Scones

Ingredients

Directions

Make the dough

  1. Put the butter into a saucepan. When dissolved, add the milk and warm it.

  2. Place the sugar in a basin and pour on the warm milk.

  3. Place the flour in a mixing bowl and mix in Edmonds' Baking Powder.

  4. Make a well in the centre and drop in the egg.

  5. Then pour on the milk and mix well.

Shape and bake

  1. The paste should be thin. Roll and cut into shapes.

  2. Place on a hot floured oven shelf and bake in a hot oven for 10 minutes.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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 main structure of the scones as the dough sets in the oven.
Baking powder
Releases gas when heated, making the scones rise and become light.
Egg
Binds the dough and adds structure and richness.
Butter
Adds fat for tenderness and flavour in the finished scones.
Milk
Provides moisture to form a thin paste that hydrates the flour.
Sugar
Adds sweetness and helps the crust brown in the oven.

The step that matters

Bake in a hot oven on a hot floured shelf. A hot oven makes the baking powder release gas quickly, so the scones rise before the crust sets. A hot floured shelf starts browning the base right away, helping the scones keep their shape.

“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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