Proof Bakery's scones

Time 1 hour 10 minutes
Yields Serves 8
Proof Bakery's scones
(Glenn Koenig / Los Angeles Times)
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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


Dear Kelli: Currants and oranze zest pair perfectly in these light scones, which come together quickly. Na Young Ma was happy to share her recipe so you can have a taste of the Atwater Village bakery at home.


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


Whisk together 1 cup cream, honey and egg.


In 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.


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


Arrange 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.


Chill 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.

Adapted from Proof Bakery.