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Proof Bakery's scones

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

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

2

Whisk together 1 cup cream, honey and egg.

3

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.

4

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

5

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.

6

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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