Dear SOS: I love the Sweetie Pies Bakery in Napa Valley. Last time, I tried the sweet-glazed currant scone. Would it be possible to get the recipe?
Dear Elisabeth: Sweetie Pies Bakery folds the small but brightly flavored currants with fresh orange zest in these wonderfully flaky scones. Drizzle over a sweet orange-scented glaze, and they make a delightful breakfast or a perfect snack.
Sweetie Pie's orange breakfast scones
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here.
Total time: 1 hour, plus chilling and cooling times for the scones
Servings: Makes about 6 scones, depending on size
Note: Adapted from Sweetie Pies Bakery in Napa Valley.
1 2/3 cups (7 ounces) all-purpose flour
1 1/3 cups (5½ ounces) cake flour
1/4 cup sugar
3 3/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup plus 2 tablespoons (1¼ sticks) cold butter, cut into cubes
1/4 cup currants
2 tablespoons orange zest
Culinary SOS: Sweetie Pies Bakery's orange breakfast scones
Flaky scones are great for breakfast or a snack.
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.