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.
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.
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.
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.
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).