Christmas Stollen Scones

powdered sugar being dusted on stollen scones

Christmas Stollen Scones – Everything you love about almond German stollen in scone form! These combine a classic British scone with German holiday stollen.

Last Christmas my friend Nicole had a beautiful Christmas Tea at her house. She is an incredible gluten-free baker and she baked us the most incredible spread. Every single thing was gluten-free and she changed my opinion forever on gluten-free baking.

One of my favorites from that day were these mini Christmas stollen scones. They were delicious and I couldn’t stop thinking about them. I asked Nicole for the recipe and she said that she made it up as she went along, so I got into the kitchen and made my own version.

scone on a plate with cherries and almonds

The same thing happened to me the first time I had stollen. I was pregnant with Ava and had just moved to Nova Scotia. My friend and I went out to lunch in Halifax and there was stollen in the breadbasket.

I love anything almond – and bread with a piece of marzipan just blew my mind. We left and went home and I was so disappointed that I didn’t buy myself a loaf of stollen. This was 14 years ago, and I still remember how I obsessed over that bread. 

overhead shot of stollen scones powdered sugar and almonds

Then we moved to Germany. The home of stollen. A place where you get can the most incredible stollen, in so many variations and flavors.

I’ve sampled my fair share of stollen and I’m just not a fan of raisins. The beauty of making your own is that you can add or remove whatever you want. I like a lot of cherries, a lot of orange and citron, and a lot of almond – both nuts and marzipan. 

scones on a baking tray

I tried to put marzipan in the middle of the scones like in a traditional stollen but preferred to cut it into the flour so that the almond flavor is throughout. I am so happy with how these turned out. These stollen scones will be a new Christmas tradition for sure. 

overhead shot of stollen scones on baking sheet

Tips for Making Christmas Stollen Scones //

  • If you can’t find stollen spice, use 3/4 teaspoon cardamom, 3/4 teaspoon cinnamon, and 1/2 teaspoon freshly ground nutmeg.
  • Scones freeze beautifully. If you want to freeze them before baking, lay them on a lined baking sheet and freeze solid. Then transfer to a freezer bag and freeze up to a month. Bake from frozen allowing additional baking time.
  • Scones are best eaten the day they are made, but you can toast them to reheat and they are still wonderful.
  • Marzipan (aff link) is made of almonds, sugar, water, and egg whites. You can find in the grocery store during the holidays or online year-round (affiliate link).
Christmas Stollen Scones

Christmas Stollen Scones

Yield: 12
Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes

Christmas Stollen Scones – Everything you love about almond German stollen in scone form! These combine a classic British scone with German holiday stollen. Filled with cherries, lemon, orange, and almond flavors.

Ingredients

  • 3/4 cup candied cherries, chopped
  • 2 Tablespoons candied orange peel, chopped
  • 2 Tablespoons citrus peel, chopped
  • 1/4 cup dark rum
  • 3 1/2 cups flour
  • 1 (200 gram) package marzipan, cut into small pieces
  • 1/2 cup sugar
  • 3/4 teaspoon baking soda
  • 1 3/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons stollen spice
  • 10 Tablespoons butter, cold, and cut into 1/2 cubes
  • 1/2 cup slivered, blanched almonds
  • 1/2 cup buttermilk
  • 3/4 teaspoon almond extract
  • 1 teaspoon vanilla
  • 1 egg (for brushing)
  • Powdered sugar for dusting

Instructions

  1. Add cherries, orange peel, and citrus peel to a small bowl. Pour rum over, mix and set aside for one hour. 
  2. Preheat oven to 400°. Line a baking sheet with parchment paper. 
  3. In a small bowl, toss 1/2 cup flour with the marzipan to coat the pieces and they no longer stick. Set aside. 
  4. In a large mixing bowl, combine 3 cups flour, sugar, baking soda, baking powder, salt, and spices. 
  5. Add the butter cubes and cut into the flour with a pastry cutter or your hands. Work until it looks like fine breadcrumbs. Add the marzipan mixture and almonds and work in gently. 
  6. Make a well in the dry ingredients. Pour in buttermilk and extracts. Mix until the wet ingredients are absorbed into the dry. Add the soaked fruit and knead about 7 times, being careful to not over-mix. 
  7. Turn the dough out onto a floured surface. Flour a rolling pin and roll out to a 1/2 inch rectangle. Cut into triangles and place on prepared baking sheet. 
  8. Whisk egg with a splash of water, brush over the tops of the scones. 
  9. Place the scones in the oven and reduce the temperature to 350°. Bake for 15 to 20 minutes or until firm and golden on top. 
  10. Remove from the oven and cool for 15 minutes. Dust liberally with powdered sugar. 

Notes

If you can’t find stollen spice, use 3/4 teaspoon cardamom, 3/4 teaspoon cinnamon, and 1/2 teaspoon nutmeg.

Adapted from Alice's Tea Cup.

scone on a plate with coffee cup behind it

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