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Dessert

Scones with Sow Milk

Scones made with sow milk, flour, baking powder, salt, sugar, butter, and baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Scones with Sow Milk

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat your oven to 400°F (200°C).

  2. In a bowl, mix the flour, baking powder, salt, and sugar.

  3. Cut in the butter until the mixture resembles coarse crumbs.

Make and shape the dough

  1. Stir in the sour milk until just combined.

  2. Turn the dough onto a floured surface and knead gently.

  3. Roll out to about ½ inch thick and cut into rounds.

Bake

  1. Place on a baking sheet and bake for 15-20 minutes until golden.

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

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter 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

All-purpose flour
Provides the structure that holds the scones together as they bake.
Baking powder
Releases gas in the dough, lifting the scones so they rise and turn light.
Unsalted butter
Cut into the flour to create layers and a tender, crumbly texture.
Sour milk
Moistens the dough and its acidity reacts with the leavening to help rising.
Sugar
Adds a little sweetness and helps the scones brown in the oven.

The step that matters

Stir in the sour milk until just combined. Overmixing once liquid is added develops gluten, making the scones tough instead of tender. Mix only until no dry flour remains, leaving a slightly shaggy dough.

“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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