Blueberry and Walnut Fruit & Nut Skyr Scones

Blueberry and Walnut Fruit & Nut Skyr Scones

Recipe by Katrin Bjork

Slightly brittle scones, softly sweet with raisins and sometimes chocolate chips enjoyed alongside a cup of a black filter coffee in a kitchen with a view of the ocean, is a scene so many Icelanders recognize from visiting their grandma on a rainy afternoon.

A scone, however, is not just a scone. There is the American Scone and there is the British

scone, and then there is the Icelandic grandma scone which falls somewhere in between the two.The main difference in an American scone and a British scone is that the American version is sweeter and has a higher fat to flour ratio resulting in a denser crumb.
We used our Fruit and Nuts with Blueberry and Walnut Skyr to imitate those Icelandic grandma’s scones and, if you are feeling fancy, cut them in two and drop a dollop of blueberry jam and maybe a little Extra Creamy Vanilla on top.

Makes 12 Scones

2 1/2 Cup
All-Purpose Flour
1/3 Cup
1 1/2 Tablespoon
Baking Powder
1 Stick
Salted European Style Butter
room temp
4.4 Ounces
Icelandic Provisions Fruit & Nut Blueberry & Walnut Skyr
1 container
Milk, Skyr, or Whisked Egg for Brushing
Step 1:
Preheat the oven to 420F and line a baking sheet with parchment.
Step 2:
Stir flour, sugar and baking powder together in a bowl. Using your hands crumble the butter into the flour and pinch together
Step 3:
Lightly whisk skyr and eggs together in a separate bowl then pour into the dry ingredients and mix together. The dough should easily be squeezed together.
Step 4:
Press or roll the dough out to ¾ inch thickness and, with a 2-2½ inch cookie cutter, cut out approximately 12 scones. Place the scones on the prepared baking sheet.
Step 5:
Brush the top of the scones with little milk, skyr or whisked egg. Bake for about 12 minutes or until golden. Enjoy!