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Snowy Stollen Scones

All the flavours of the classic German Stollen sweet yeast bread filled with rum soaked dried fruit and candied peel, captured in a cheery and easy scone.

Course Dessert
Cuisine German
Keyword clementine, scones, stollen
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 1/2 cup (80 g; 3 1/2 oz) combination of sultanas, raisins, golden raisins etc
  • 3 tbsp (40 g, 1 1/2 oz) candied orange peel chopped
  • 1 tbsp rum
  • 1/3 cup (30 g; 1 1/2 oz) walnuts toasted and chopped small
  • 1/3 cup (30 g; 1 1/2 oz) sliced almonds lightly toasted
  • 1 2/3 cup (210 g; 8 oz) AP flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cardamom
  • 3 tbsp (30 g; 1 oz) soft brown sugar
  • 4 tbsp (1/2 stick; 56 g; 2 oz) unsalted butter chilled and diced, or left whole for grating
  • 3.25 oz (90 g) German marzipan (approx 7 tbsp) crumbled (or left whole for grating)
  • 1/2 cup (120 ml) milk chilled
  • 1 large egg beaten
  • 1/2 tsp vanilla extract
  • zest of half a lemon
  • 2 tbsp (28 g; 1 oz) unsalted butter melted
  • confectioners sugar for dusting

Clementine Glaze

  • 1 cup icing or confectioners sugar
  • 2 tbsp clementine juice
  • 1-2 tbsp milk

Instructions

  1. To prepare the dried fruit, combine the raisins and chopped candied orange peel with the rum in a small bowl, and toss well. Cover and leave at least for a few hours or preferably overnight. Alternatively, place the bowl in a microwave or toaster oven and warm through till the rum is starting to bubble.  Remove and let sit, sealed, till it has cooled down.

  2. Preheat the oven to 400F (200 C) and line a baking sheet with parchment paper.

    In a large bowl combine the all-purpose flour, baking powder, salt, cinnamon, nutmeg, cardamom, and brown sugar, and mix well.

  3. Grate the frozen/cold butter and marzipan into the flour mixture and toss with your fingers until it resembles coarse breadcrumbs.

    OR rub the diced butter and cubed marzipan in until it resembles coarse breadcrumbs

  4. Combine about 7 tbsp (100 ml) of the milk with the beaten egg, vanilla extract, and zest of lemon. 

    Make a well in the center of the dry ingredient mixture and pour in the liquid ingredients. 

  5. Using a rubber 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 1 tbsp (20 ml) of the milk; if it is too sticky, add a little more flour. Do not overmix.

  6. Divide the dough in half and shape them into balls. Pat each to form a round disk of about 2.5cm / 1 inch thickness.

    Cut each disk into six wedges and place onto the prepared baking sheet. You may need to use a small off-set spatula or bench scraper to move the wedges if the dough is too sticky.

  7. Bake in the preheated oven for 13-18 minutes or until the scones are golden brown.

  8. To finish the scones, melt the butter for topping while the scones are baking.

    When they are done, remove the scones from oven, and immediately spoon the melted butter over them, about 1/2 tsp. per scone.

    Dust thickly with confectioner's sugar, and leave to cool completely.

  9. Serve the scones at room temperature, with a thin dusting of some more confectioner's sugar.

Alternative Clementine Glaze

  1. In a small bowl whisk together the sugar with the clementine juice till smooth. Adjust thickness with the milk, or with some more sugar if needed.

  2. Drizzle cooled scones with the glaze

Recipe Notes

Instead of leaving the dried fruit to soak in the rum overnight, I place the ingredients in a small oven safe bowl and heat in a toaster oven at 325F until the rum is just simmering and the fruit is softening. Let sit to continue soaking and cool until needed.  Start everything else, and then they will be ready to add in. If doing this method, add about 30 minutes to the prep time.
If you can't find marzipan anywhere (often in the baking section of specialty stores) then as stated above, ground almonds will work fine. But the texture will be a bit more dry. The marzipan melts in a beautiful way, adding to the moistness of the final scone. 

Marzipan Ingredients
  • 1½ cups (216 grams) almond flour
  • 1½ cups (183 grams) confectioners’ sugar
  • 1 egg white
  • 2 teaspoons (10 grams) rum
  • 2 teaspoons (10 grams) almond extract
Instructions
  1. In the work bowl of a food processor, combine almond flour and confectioners’ sugar; pulse until combined. Add egg white, rum, and almond extract. Process until mixture holds together. If mixture is too dry, add a bit of water, 1 teaspoon at a time. Store Marzipan wrapped tightly in plastic wrap and refrigerated for up to 1 month.