Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Black currant scones
Time 1 hour
Yields Makes 14 scones
Rockenwagner's Ginger scones
Time 45 minutes
Yields Serves 10
Campfire scones
Time 1 hour
Yields Makes 10 to 12 scones
Corn-cherry scones
Time 40 minutes
Yields Makes 14 scones
The Savoy's Cornish scones
Time 1 hour
Yields Makes about 2 dozen scones, depending on the size
Basic scones
Time 50 minutes
Yields Serves 8
Sweetie Pie's orange breakfast scones
Time 1 hour
Yields Makes about 6 scones, depending on size
Strawberry scones
Time 1 hour 15 minutes
Yields Serves 12
Chocolate-orange scones
Time 30 minutes
Yields Makes 12 scones
Thyme-cheese scones
Time 25 minutes
Yields Makes 14 biscuits
La Brea Bakery chocolate-walnut scones
Time 1 hour 10 minutes
Yields Serves 12
Maple Drive lemon poppy seed scones
Time 50 minutes
Yields Makes 12 scones
Clementine apricot-ginger scones
Time 50 minutes
Yields Makes 8 scones
The Peninsula's currant scones
Time 40 minutes
Yields Serves 10 (makes 32 2-inch scones)
Rockenwagner Ginger Scones
Time 1 hour
Yields Makes 9 scones
Sour Cherry and Vanilla Cream Scones
Time 30 minutes
Yields Makes 2 to 16 scones
Proof Bakery's scones
Time 1 hour 10 minutes
Yields Serves 8
Scones with roasted strawberries
Time 1 hour
Yields Makes about 8 scones, depending on size
