Skip to main content
Dessert

Barley-meal Scons for Breakfast

Barley-meal scones are a thick dough baked on a hot griddle, served wrapped in a napkin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Milk and barley work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Barley-meal Scons for Breakfast

Ingredients

Directions

Make the dough

  1. Boil the milk in a pot.

  2. Add salt to the milk.

  3. Stir in barley-meal until the mixture is thick.

  4. Dust a clean surface with barley-meal.

  5. Roll out the thick mixture quickly with a rolling pin.

  6. Cut the dough into saucer-sized rounds.

  7. Dust the rounds with more barley-meal.

Cook and serve

  1. Bake the scones on a hot griddle, turning them until done.

  2. Stack the scones on top of each other to keep them soft.

  3. Serve the scones wrapped in a napkin.

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.

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. Milk + barleytop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: ethyl octanoate (fruity).

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

What each ingredient does

Milk
Forms the liquid base that thickens into the dough with the barley-meal.
Barley-meal
Provides the body of the dough, thickening it into a rollable mass.

The step that matters

Roll out the thick mixture quickly. The thickened mixture is stiff and begins to cool and firm as it sits, so it becomes hard to shape and can crack. Rolling promptly keeps the dough workable.

“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.

You might also like

Barley MuffinsBarley Muffins6 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes