Christmas Stollen Scones

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Christmas Stollen Scones – Everything you love about almond German stollen in scone form!

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.

What is Stollen //

Stollen is a traditional German fruitcake typically enjoyed during the Christmas season. It is made with a rich, yeast-risen dough that is filled with dried fruit like raisins and candied citrus peel.

The dough is also flavored with spices, such as cinnamon and nutmeg, and sometimes soaked in a rum or brandy syrup before being baked. Once baked, the stollen is coated in powdered sugar, giving it a snowy white appearance. It is typically served in thick slices with a cup of coffee or tea.

Why I Love Stollen //

I love anything almond – and bread with a piece of marzipan just blew my mind. I first had Stollen during a lunch in Halifax. I 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. 

When I moved to Germany, the home of stollen, I had 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. 

Christmas Stollen 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. 

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).

Why is Stollen Eaten at Christmas //

Stollen is a traditional German Christmas cake that has been enjoyed for centuries during the holiday season. The origins of stollen can be traced back to the 14th century, when it was originally made as a simple bread-like cake to celebrate the feast of St. Nicholas. Over time, the recipe for stollen evolved to include a variety of dried fruits and spices becoming a rich and indulgent dessert that was well-suited for the festive season.

How to Store Stollen //

To keep the stollen fresh for as long as possible, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. Stollen can be stored in a cool, dry place for several weeks, or in the refrigerator for up to two months.

You can also freeze stollen for longer storage. Just follow the same steps as above and put them in the freezer instead of the fridge. When you are ready to enjoy the stollen, thaw it for a few hours in the fridge and let it come to room temperature before serving.

Christmas Stollen Scones

bakedbree

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.

4.34 from 3 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course breakfast and brunch

Cuisine American

Servings 12

Calories 439 kcal

Ingredients

  

1x2x3x

• 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

 

• Add cherries, orange peel, and citrus peel to a small bowl. Pour rum over, mix and set aside for one hour. 
• Preheat oven to 400°. Line a baking sheet with parchment paper. 
• In a small bowl, toss 1/2 cup flour with the marzipan to coat the pieces and they no longer stick. Set aside. 
• In a large mixing bowl, combine 3 cups flour, sugar, baking soda, baking powder, salt, and spices. 
• 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. 
• 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. 
• 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. 
• Whisk egg with a splash of water, brush over the tops of the scones. 
• 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. 
• 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.

Nutrition

Serving: 1gCalories: 439kcalCarbohydrates: 71gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 42mgSodium: 424mgFiber: 2gSugar: 34g

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