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-No. 3
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the dough
Preheat the oven to 400°F (200°C).
Rub the dripping into the flour.
Stir in the sugar, cream of tartar, and baking soda.
Mix into a very light dough with the sour milk.
Turn the dough onto a floured board and divide it into two parts.
Shape and bake
Flatten each part into two cakes and cut each into four pieces.
Brush the tops with milk.
Place on a floured baking sheet and bake for 15 to 20 minutes.
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.
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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
- Flour
- Forms the structure that holds the scones together as they bake.
- Dripping
- Rubbed into the flour to add fat, tenderness and a short crumb.
- Sour milk
- Provides the liquid to bring the dough together and reacts with the leavening.
- Cream of tartar
- Acidifies the dough so it reacts with baking soda to produce rising gas.
- Baking soda
- Reacts with the acid in the dough to release carbon dioxide, helping the scones rise.
- Sugar
- Adds sweetness and helps the scones brown in the oven.
The step that matters
Mix into a very light dough with the sour milk. Overworking the dough develops gluten and makes scones tough, while too little mixing leaves dry pockets. Mix just until the dough comes together so the leavening lifts it evenly.
“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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