Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio
“These scones are full of flavors and textures reminiscent of a granola bar,” writes Roxana Jullapat in her cookbook Mother Grains (out April 2021). “They’re neither terribly sweet nor what a nutritionist would recommend to clients. They’re rich in fiber, omega-3s, antioxidants, and protein, with a sweet kick from copious dried fruit and a sprinkle of raw sugar. They don’t need to be served with clotted cream or jam and are best enjoyed as a midday snack or an accompaniment to morning coffee.”