Blackberries, ginger and white chocolate: a fruit-filled, elevated take on standard scones

Blackberries, ginger and white chocolate: a fruit-filled, elevated take on standard scones

In what feels like another lifetime, I used to be a pastry cook at a Four Seasons. I also simultaneously worked in another shop for a chef named Dennis who trained in Paris. During that time, I woke up at 3:30 a.m. for morning bake off shifts, got home at 10:30 p.m. after dinner service and lived on indie Scottish music and espresso. My three biggest mentors were Chef Dennis, my supervisor at Four Seasons who also was the pastry chef at the Beve…