Stollen Scones

One of my December goals was to tackle some German baking this Christmas.  Well, stollen is a popular Christmas treat in Germany and when I asked Matt if I wanted to make something traditionally German for Christmas, this is what he suggested.  Well, I wasn't sure I wanted to tackle the actual bread - as Matt said most just buy it as it's time consuming so I decided that I would give stollen scones a try instead. They turned out great, so decided to share the recipe! 

Stollen Scones 
(adapted from here)

fruit & nut filling

1/4 c. golden raisins

1/4 c. sultanas

1/4.c dried cranberries

1 1/2 tbsp rum

1/3 c. chopped walnuts, toasted

1/3 c. sliced almonds, toasted

Mix together raisins, sultanas, cranberries and rum.  Let sit for at least 1 hr OR 1 day for best results.

dough 

1 2/3 c. all-purpose flour

2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

3 tbsp brown sugar

4 tbsp cold butter

3/4 c. marzipan, cubed

1/2 c. milk

1 egg

1/2 tsp vanilla

zest of half a lemon

Directions

1. Preheat oven to 400F/200C. Line a baking sheet with parchment. 
2. In a large bowl combine the all-purpose flour, baking powder, salt, cinnamon, nutmeg, and brown sugar, Mix well. Cut the cold butter into the dry ingredients until the mixture is the consistency of fine meal. Then rub cubed marzipan into mixture until it is a coarse crumb consistency.
3. Combine about half  of the milk with the beaten egg, vanilla extract, and zest of lemon. Make a well in the centre dry ingredient mixture and pour in the liquid ingredients. Using a spatula, stir the mixture a few times. Add the soaked fruits and toasted nuts, and mix until just combined. The dough will be soft and a little sticky - if it is too dry, add the remaining milk; if it is too sticky, add a little more flour. Avoid over-mixing the dough.

4.  Divide the dough in half and shape them into small discs just over an inch in thickness. Cut each disk into 6 wedges and place onto the prepared baking sheet. Bake in the preheated oven for 13-18 minutes or until the scones are golden brown. 

5.  While scones are baking melt 2 tbsp of butter. When they are done, remove the scones from oven, and immediately baste the melted butter over them generously. Then finish by dusting thickly with icing sugar, and leave to cool completely. When you serve add an additional dusting of icing sugar if you desire. They are best eaten completely cooled. Store in an air tight container.

Have you had stollen before?

Perfect Christmas-y treat to snack on by the tree with a cup of coffee, hot chocolate or some rum and eggnog! Oh, or gluehwein!