Every Sunday for 3 years, I’ve made these when I worked at a restaurant in Malmö called Bloom in the Park. They’re Michellin Star quality, and look a little bit different and less rustic than most scones, but are perfect for brunch, as a snack, classic fika, or afternoon tea. They’re moist, fluffy, rich, super easy to whip together, and can be frozen to be heated up when you need something quick. Enjoy!
*I used plain soy yoghurt, but preferably use a richer yoghurt with a higher fat percentage
**You can probably switch the egg for an flax egg and add a little bit more butter.