Scotland Neck Sally Lunn

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. Flour + buttertop 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).

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

Provides the starch and gluten network that gives the bread its structure.

Butter

Adds fat that tenderises the crumb and carries flavour.

Yeast

Produces carbon dioxide during rising, lightening the batter.

Eggs

Add structure and richness, and help the batter hold its rise.

White sugar

Feeds the yeast and helps the crust brown during baking.

The step that matters