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
Make the dough
Combine mashed potatoes and flour until firm and cohesive.
Roll out the mixture into a thin round scone.
Cut the scone into quarters.
Cook and serve
Place on a hot griddle and bake for a few minutes.
Turn over and bake for 1-2 minutes on the other side.
Stack the scones together before they cool completely.
Serve hot or cold.
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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Potato + flourtop 15% of all pairsSmell alikemoderateCooked 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
- Mashed potatoes
- Provide moisture and starch that bind the flour into a firm, cohesive dough.
- Flour
- Provides structure and gluten-free-free starch that holds the scone together as it cooks.
The step that matters
Turning over on the hot griddle. The griddle must be hot enough to brown the first side quickly. A cool surface dries the scone out slowly and makes it tough rather than tender.
“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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