Cheddar-Scallion Scones

Preparation info
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Appears in

By Joanne Chang

Published 2010

  • About

As I explained earlier in the book, when I entered the world of professional cooking, I wasn’t on the pastry side. My first restaurant job was as a garde manger cook, and for a year I tossed salads, poached chicken breasts, and fried shallot rings—all the while gazing longingly at the delectable desserts and beautiful plating in the pastry area. It was that perspective that taught me where my true passions lie: all I ever really wanted to do was make and eat and think about sweets. So, I de