These little lovelies contain sugar and spice and everything nice–including an oh-so-buttery oat streusel and a batter so enticing you’d never, ever guess it’s good for you.
Before opening her bakery, Bakeshop, in Portland, Oregon, in 2011, Kim Boyce took a hiatus from working in restaurants to write the the James Beard award-winning book, Good to the Grain. These days she can be found behind the bakery counter, perfecting her rustic yet elegant pastries. Her biggest tip for would-be bakers? Don’t even dream of overworking those scones.