(Gary Friedman / Los Angeles Times / August 25, 2012)

  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?

Elisabeth Anders

Napa Valley

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

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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

1 egg