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Dessert

Cocoanut Delicacies

A coconut scone made with flour, coconut, butter, sugar, egg, and baking powder, baked for 10–12 minutes.

From an old cookbook · modernised transcription
By T. J. Edmonds Ltd. · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cocoanut Delicacies

Ingredients

Directions

Make the dough

  1. Rub butter into flour.

  2. Add other dry ingredients and mix.

  3. Add beaten egg.

  4. If dough is not stiff, add a little milk.

Bake and serve

  1. Place dough on a cold greased oven shelf in small lots.

  2. Bake in a hot oven for 10 to 12 minutes.

  3. Turn out scones on a clean towel and cover them with the ends.

Nutrition, whole recipe (rough)

684Calories
19 gProtein
18 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour 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

Flour
Provides the structure that holds the scones together as they bake.
Egg
Binds the dough and adds richness and structure to the scones.
Baking powder
Releases gas in the heat so the scones rise and become light.
Butter
Rubbed into the flour to add fat, tenderness and a crumbly texture.
Cocoanut
Adds moisture, flavour and texture to the scone crumb.

The step that matters

Bake in a hot oven for 10 to 12 minutes. Scones need a hot oven to rise quickly before the outside sets. Too cool an oven makes them spread and turn dense, while over-baking dries them out.

“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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