National Dish Iceland: Skonsur (Recipe)
In this article
Say hello to Skonsur, the softly sweet yeast buns that fill Icelandic kitchens with one of the most comforting baking smells there is. Studded with raisins or whatever dried fruit is in the cupboard, they are the sort of small treat Icelanders reach for with an afternoon coffee or set out when guests arrive. The recipe is refreshingly simple, endlessly adaptable, and every bit as good warm from the oven as it is the next morning.
About Skonsur
Skonsur are a traditional Icelandic yeast bake, equally beloved by locals and by visitors who stumble across them in a bakery window. These lightly sweet little buns are often enriched with raisins or other dried fruit, which gives them their distinctive character. What sets them apart is the airy, tender crumb and the tempting aroma that drifts through the house while they bake. In Iceland, skonsur turn up at special occasions just as readily as they do as an everyday snack between meals.
Ingredients (serves 1–2)
- 250 g plain flour
- 50 g sugar
- 2 g salt
- 7 g dried yeast
- 150 ml milk (or a plant-based alternative)
- 50 g butter (or margarine for a vegan version)
- Optional: 50 g raisins or dried fruit
Shopping for the ingredients
Skonsur call for only a handful of easy-to-find ingredients, most of which are already sitting in an average store cupboard. Any well-stocked supermarket or local shop will cover the rest without a special trip. Do check that your yeast is fresh, as that single detail makes the biggest difference to the finished bun. If you are cooking around dietary requirements, there are plenty of alternatives to milk and butter that work just as well here.
Preparing the dish
Before you start baking, let all the ingredients come up to room temperature. This helps the yeast activate properly and gives you an even, well-developed dough. Get your equipment ready too — a large mixing bowl, a baking tray and, if you have one, a baking mat. Preheat the oven while you begin mixing, so the buns can go straight in once they have had their second knead.
Step-by-step instructions
- In a large bowl, combine the flour, sugar, salt and dried yeast.
- Gently warm the milk and melt the butter into it, then add the mixture to the dry ingredients.
- Knead thoroughly until you have a smooth dough. If you like, work in the raisins or dried fruit at this stage.
- Cover the dough and leave it to rise in a warm spot for about an hour, until doubled in size.
- Knead briefly once more, divide into small portions and arrange them on a baking tray.
- Bake in the preheated oven at 180 °C for 15–20 minutes, until the skonsur are golden brown.
Gluten-free / lactose-free version
Making skonsur gluten-free or lactose-free is a straightforward way to open this traditional bake up to more people. Use a good gluten-free flour blend designed for baking, ideally one that already contains a binder. For a lactose-free result, reach for lactose-free milk and a plant-based margarine in place of butter. These small swaps keep the flavour and texture intact while making the recipe accessible to everyone at the table.
Tips for vegans and vegetarians
For a vegan version of skonsur, simply replace the butter with margarine and the milk with a plant drink such as oat milk or almond milk. The result is every bit as tasty, with the oat milk in particular lending a gentle sweetness. If you are following strict vegan guidelines, do check that no animal products are hiding in the other ingredients, especially in shop-bought dried fruit coatings. With these easy adjustments, everyone can enjoy this lovely bake.
More tips and tricks
To make your skonsur even more inviting, try scenting the dough with cinnamon or a grating of nutmeg. A splash of vanilla extract works beautifully too and rounds out the sweetness. Let your imagination run a little by swapping in different dried fruits or nuts — a habit Icelandic bakers apply to everything from Klenaetur to festive loaves. Each variation gives you a slightly different bun to look forward to.
Adapting the recipe to your taste
The real charm of skonsur is how easily they bend to personal preference. If you would rather have something less sweet, just cut back on the sugar — the dough is forgiving. Vary the fruit you fold in and you effectively have a new bake each time. Adjustments like these keep the recipe flexible and let everyone land on their own house version.
Ingredient substitutions
If raisins are not to your liking, swap them for chocolate chips, a spoonful of cream cheese in the centre, or even a dab of fruit jam. When fresh yeast is not to hand, baking powder will get you there, though the crumb turns out denser and more scone-like. Experimenting with regional ingredients is very much in the Icelandic spirit — the same instinct that gives us Hjonabandssaela, the country’s famous jam-filled oat slice. The original stays alive while gaining a personal signature.
Drink pairing ideas
Skonsur are made for a cup of hot coffee or tea. A mild fruit tea or a straightforward black tea picks up their gentle sweetness without competing with it. For something more indulgent, serve them with hot chocolate, which suits sweet yeast buns perfectly. Any of these combinations turns a plain afternoon into something worth lingering over.
Serving and presentation ideas
Presenting skonsur can be as simple or as elaborate as you fancy. Serve them fresh from the oven on an attractive plate or wooden board, perhaps finished with a sprig of mint or a scattering of fresh berries. A thoughtful arrangement makes the buns far more tempting, especially alongside a bowl of Skyr for dipping. Adding a few chilled drinks to the spread completes the picture.
A bit of history
Skonsur have a long history in Icelandic kitchens and sit deep in the country’s food culture. Over the years these small sweet bakes have become something of a symbol of Icelandic tradition, appearing in countless homes around festive occasions. In earlier times they were baked specifically to welcome guests, much like the pancakes known as Poennukoekur. Their enduring popularity says a great deal about Icelandic hospitality and the wider warmth of Icelandic cuisine.
More recipe ideas
Summary: Skonsur
Skonsur are more than a pleasant bake; they carry real cultural weight in Iceland. With their simple preparation and their many possible variations, they have earned their place in the national repertoire. Sweet or savoury, gluten-free or vegan, anyone can conjure up a batch and bring a little Icelandic warmth into their own kitchen. Give them a go and let the aromas do the rest.
