+
4 (7)

Categories: Breads, Breakfasts

Proof Bakery's scones

Proof Bakery's scones
Glenn Koenig / Los Angeles Times

Dear SOS: We have been to Proof Bakery several times and love their orange-and-currant scones, but sometimes they run out of them. Please get their recipe, if you can. Kelli Chau Arcadia Dear Kelli: Currants and oranze zest pair perfectly ... Read more

Total time: 1 hour, 10 minutes | Serves 8
Note: Adapted from Proof Bakery.
  • 1 cup heavy cream, plus more for brushing on the scones
  • 1 1/4 tablespoons (1 ounce) honey
  • 1 egg
  • 3 cups plus 2 tablespoons (13.9 ounces) bread flour
  • 1/4 cup (2 ounces) sugar
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup plus 3 tablespoons (3 1/2 ounces) cold butter
  • 1 1/2 teaspoons finely grated orange zest, from about 1 orange
  • 1 cup (4 1/2 ounces) currants or raisins
  • Coarse or sanding sugar, for sprinkling over the scones

Step 1Heat the oven to 375 degrees. Line a baking sheet with parchment.

Step 2Whisk together 1 cup cream, honey and egg.

Step 3In a separate bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour using a pastry cutter or fork until the butter is reduced to pea-sized pieces. Stir in the currants and orange zest, then stir in the liquid ingredients, mixing just until combined.

Step 4Form the dough into an 8-inch round, approximately 1-inch thick. Cut the round into 8 wedges.

Step 5Arrange the scones on the baking sheet, spacing each at least 1 1/2 inches apart. Brush the scones with cream, and sprinkle over the coarse sugar.

Step 6Chill the dough in the freezer for 10 minutes, then place in the oven. Bake the scones until puffed, lightly colored and set, about 30 minutes. Rotate the scones halfway through baking for even coloring.

Each of 8 scones:
Calories 459; Protein 8 grams; Carbohydrates 58 grams; Fiber 2 grams; Fat 23 grams; Saturated fat 14 grams; Cholesterol 91 mg; Sugar 21 grams; Sodium 315 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Breads
Brazilian cheese bread
Soft pretzels
Wheat-free muffins
Savory hearth bread