Christmas Stollen Scones
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 divided
- 1 package marzipan (200 grams), 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 (3/4 tsp cardamom, 3/4 tsp cinnamon, 1/2 tsp nutmeg)
- 10 tablespoons butter cold, cut into 1/2-inch cubes
- 1/2 cup slivered blanched almonds
- 1/2 cup buttermilk
- 3/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 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 the oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, toss 1/2 cup flour with the marzipan to coat the pieces so they no longer stick. Set aside.
- In a large mixing bowl, combine 3 cups flour, the 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 the prepared baking sheet.
- Whisk the egg with a splash of water and brush over the tops of the scones.
- Place the scones in the oven and reduce the temperature to 350°F. 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.
Nutrition
Calories: 422kcalCarbohydrates: 57gProtein: 8gFat: 17gSaturated Fat: 7gSodium: 376mgFiber: 2g
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