Thursday, December 23, 2021

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!


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

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.

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