Christmas Breakfast: Stollen Scones

Stollen Scones are my version of a wonderful German bread eaten at Christmastime.  Citrus enhanced dough is filled with rum soaked cranberries and raisins.  Nuts add a little crunch, and it's topped with some beautiful sparkling sugar.  Such a treat to make for your Christmas morning breakfast!

Stollen Scones

There are many holiday breads eaten around the world at Christmas such as the German Stollen, Italian Panettone, Norwegian Julekake, and Greek Christopsomo.  Today I wanted to bring the flavors of the wonderful German Stollen bread and turn them into a friendly breakfast scone using my Basic Scone Recipe.  

These scones are to die for and certainly scream holiday.  Filled with rum soaked dried cranberries and raisins, pecans, and a moist and crumbly dough that's laced with citrus flavors and cinnamon.  Theses are the perfect item to make for your Christmas breakfast, or any winter morning.  Hot scones with the flavors of the holiday will leave you wanting more!

Enjoy!

What Ingredients do I need?

• dried cranberries
• golden raisins
• dark rum
• pecans
• all purpose flour
• lemon
• orange
• sugar
• salt
• baking powder
• cinnamon
• butter
• egg
• whole milk
• sparkling sugar (optional) for the tops

Substitutions and Variations

• You can use white whole wheat flour for half of the flour amount.

• Gluten free and almond flours would work well too.

• Use shortening instead of butter.

• Use dried cherries or apricots, or dark raisins

• Use walnuts or hazelnuts or pistachios instead of the pecans.

• Add pieces of candied lemon and orange peel to the dough.  (Make sure to leave out the zests.)

• Soak the fruit in boiling water instead of rum for an alcohol free product.

Kitchen Tips and Notes

• You can make either rolled or drop scones with this dough.  I've made drop scones this time around to give them a more rustic look.

• If you roll them out try using holiday cookie cutters to shape the scones!

• Scones will keep several days on the counter or in the refrigerator.  You may also freeze them individually for later use.

• These can be "made ahead" this night before.  Make the dough and create the individual scones placing them on the baking sheets.  Place them in the refrigerator overnight and bake them off the next day.

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More scone recipes you might enjoy!
Apple Ginger Scones

Pumpkin Cranberry Scones

Simple Chocolate Chip Scones

Lemon Blueberry Scones

Strawberry Shortcake Scones

Stollen Scones

Yield: 12 scones

1/3 cup dried cranberries

1/3 cup golden raisins

1/3 cup dark rum

1/3 cup chopped pecans

3 cups all purpose flour

zest of one lemon
zest of 1/2 orange

3 tbsp sugar

1/2 tsp salt

4 tsp baking powder

1/2 teaspoon ground cinnamon

3/4 cup butter (cold)

1 egg

1 cup whole milk

sparkling sugar

Preheat oven to 450 degrees.

In a bowl add the cranberries and the raisins.  Pour the rum over the fruit and mix together well.  Allow the fruit to sit 30 minutes to soak up the rum.

Add the dry ingredients to a large bowl and combine.

Using a pastry cutter cut cold butter into flour mixture until there are pea-sized pieces of butter throughout.  Add the milk and egg and mix just until combined.  Drain the fruit from any remaining rum mixture.  Add the dry fruit to the dough and fold in until combined.

Remove the dough to a generously floured work surface and knead just until it comes together. Spray a 1/3 cup measuring cup with non-stick cooking spray.  Using the measuring cup spoon out the dough on to parchment lined baking sheets for drop scones. 

Sprinkle the top with sparkling sugar.

Place the scones in the oven and bake for 10 to 15 minutes or until golden brown on top.  Remove from the oven and allow to cool on a wire rack for several minutes.  Serve warm.

Winter Wonders: Winter Citrus Salad with Cinnamon Honey Drizzle

A variety of oranges, simply sliced, and drizzled with a decadent cinnamon honey will leave you wanting more of this easy Winter Citrus Salad!

Winter Citrus Salad with Cinnamon Honey Drizzle

I tend to gravitate toward the bounty of citrus that is available during winter.  We own a Cara Cara orange tree, a tangerine tree, and a kumquat tree and we can't wait until winter when they produce their delicious fruit.  It's only fitting that we utilize the abundance of fruit every way we can .  So when I saw this recipe over on SimpleBites.net I knew I had to make a version of this wonderful Winter Citrus Salad with Cinnamon Honey Drizzle.  

This dish is made with 3 different types of oranges, that are peeled and sliced, then drizzled with a cinnamon honey over the top.  Are you planning your Christmas meals yet?  This is a fabulous salad to serve for your Christmas breakfast or brunch.  It would also be a great dish at lunch as well.  The bright flavors really shine, and it is full of good for you ingredients and nutrients!

Enjoy!

What Ingredients do I need?

• Cara Cara Oranges
• blood oranges
• navel oranges
• tangerines
• honey
• cinnamon

Substitutions and Variations

• Switch up the variety or oranges.  Clementines and tangelos will add a different dimension.

• Add in pink or yellow grapefruit if you like.

Kitchen Tips and Notes

• Here's the easiest way to cut orange slices

• Try to use seedless oranges

• Great side dish for breakfast brunch or lunch

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Winter Citrus Salad with Cinnamon Honey Drizzle

serves 3-4

2 Cara Cara oranges
1 blood orange
1 navel orange
2 tangerines

2 Tablespoons honey

1/2 teaspoon cinnamon

splash of water

Trim the ends from the oranges.  Cut off the peel starting from the top going down along the side to the bottom.  You want to cut as closely to the peel as possible so you don't cut away all the fruit.  Lay the fruit on it's side and slice the oranges into rounds about 1/4" thick.  For the tangerines, peel off the skins and try to remove as much of the with membrane as possible.  Separate into sections.   Note:  I used seedless varieties.  If your have seed try and remove them after slicing. 

Arrange the oranges on a platter overlapping.  Top with the tangerine segments.  In a small bowl add the honey, cinnamon, and a tiny splash of water.  Whisk to combine.  If the mixture is too thick to drizzle add another splash of water to loosen it up to your desire.  Drizzle honey over the fruit and serve.

adapted from SimpleBites.net

Winter Wonders: Apple, Cranberry, Feta Salad

This easy Apple, Cranberry, Feta Salad is packed with nutrients and is perfect for all your Fall/Winter holidays!

Apple, Cranberry, Feta Salad

Crisp apple, dried cranberries, feta cheese, almonds, and butter lettuce come together in this fresh Autumn/Winter salad.  And the best of all? It has the perfect homemade apple cider dressing to go with it!  This salad is a must for your lunches or as a side dish,  but also for picnics, gatherings, and potlucks.  Since it has a Autumn/Winter vibe it's perfect along side Thanksgiving or Winter holiday dishes.

Enjoy!

What Ingredients do I need?

• butter lettuce
• red apple - I used an Envy
• sliced almonds
• feta cheese
• dried cranberries
• cucumber
• apple cider
• apple cider vinegar
• olive oil
• dijon mustard
• honey

Substitutions and Variations

• Try adding poppy seeds to the dressing for a nice depth of flavor.
• Change the base lettuce to kale, such as curly kale or lacinato kale.

Kitchen Tips and Notes

Note that the recipe can easily be doubled or tripled for a larger group.

• This salad recipe can be turned vegan, plant-based and dairy-free, simply omit the cheese.
• If you have some time available, toast the almonds in a dry pan before chopped them, this will greatly enhance their flavor.

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Apple, Cranberry, Feta Salad

serves 4

Salad

1 head butter lettuce, chopped
1 red apple, cored and chopped in to chunks

1/2 English cucumber, sliced
1/3 cup sliced almonds
1/3 cup crumbled feta cheese
1/3 cup dried cranberries

Dressing
4 tablespoons apple cider vinegar
1/2 cup apple cider
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 teaspoon salt + fresh cracked black pepper
1/4 cup olive oil

In a large bowl add lettuce, apple, cucumber, almonds, feta, and cranberries.

In a bowl or mason jar, whisk together all dressing ingredients: apple cider, mustard, apple cider vinegar, olive oil, honey, salt, and pepper. Dressing will be a little loose.  Toss with the salad before serving.