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