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June 15, 1995|ROSE DOSTI

DEAR SOS: I recently tasted delicious scones at Zuni Cafe in San Francisco. Would love their recipe.

--MRS. S.Y.H.

DEAR MRS. S.Y.H. So would we.


3 cups flour

1/2 cup sugar

5 teaspoons baking powder

1 teaspoon salt

1 cup chilled unsalted butter, cut in cubes

1/2 cup currants

1 egg

1/2 cup milk

Zest 1 orange, minced

Combine flour, sugar, baking powder and salt in large bowl. Using pastry cutter, cut in cold butter until dough resembles crumbs size of small peas. Add currants. Whisk together egg, milk and orange zest in bowl. Add to dry ingredients. Mix until dough is uniformly incorporated and comes away from sides of bowl.

Place dough on floured surface. Roll out to 1/2- to 3/4-inch thick. Slice dough into strips about 3-inches wide. Cut strips into triangular or round shapes of any size desired.

Place on baking sheet. Bake at 350 degrees until golden brown and firm to touch, about 25 minutes. Serve warm.

Makes 18 to 20 scones.

Each serving contains about:

191 calories; 257 mg sodium; 40 mg cholesterol; 11 grams fat; 21 grams carbohydrates; 3 grams protein; 0.16 gram fiber.

* Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

You can also reach Rose Dosti on the Wining & Dining bulletin board on TimesLink, or by TimesLink e-mail at qxqj21d. For information on TimesLink, call (800) 792-LINK, ext. 274.

Rose Dosti's "DEAR SOS: Thirty Years of Recipe Requests to The Los Angeles Times," is back in print. To order copies for $15.95 plus $3 shipping and handling, call (800) 246-4042 from 8 a.m. to 5 p.m., Monday-Friday (Visa and MasterCard only). To pay by check, send required amount to Dear SOS, The Los Angeles Times, Dept. FS, Box 2348, Chatsworth, Calif. 91313-9799.

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