Chicago’s French Pastry School to host scone competition
The Third Annual Amateur/Student Raisin and Spice Scone Competition will be held on April 27 from noon to 2 p.m. at The French Pastry School in Chicago. This year’s theme—raisins and spice—requires contestants to use California raisins and The Spice House spices in their recipes.
The competition is open to amateurs and students only. Entries and recipes must be submitted by April 22. Only the first 25 entries will be accepted for the competition.