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Potato Scones

A dough of mashed potatoes, flour, salt, and water, rolled thin and fried on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Potato and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Potato Scones

Ingredients

Directions

Prepare the dough

  1. Boil the potatoes until tender.

  2. Mash the boiled potatoes.

  3. Measure an equal amount of flour to the mashed potatoes.

  4. In a bowl, mix the flour with a pinch of salt.

  5. Pour in boiling water gradually until the mixture is stiff. Stir until well combined.

  6. Add the mashed potatoes and mix thoroughly.

  7. Add just enough flour to prevent sticking on the board.

Cook and cool

  1. Roll out the dough thinly.

  2. Cook on a hot griddle, being careful not to scorch.

  3. Spread the scones on a damp cloth to cool. Cover them.

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. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Potatoes
Provide starch and moisture that give the dough a soft, tender texture.
Flour
Adds structure by binding with the potato starch so the dough holds its shape.
Boiling water
Hydrates the flour and starch, gelatinising it into a stiff, workable dough.

The step that matters

Cooking on the hot griddle. Potato dough has a lot of starch and sugar-free surface moisture, so it can scorch before it browns evenly if the heat is too high. Keeping the griddle hot but controlled lets the scones cook through and brown lightly.

“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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