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.

Peach and Apple Oatmeal

This might be one of the most comforting breakfast I've had in a long time.  The seasons are surely changing and we are in that period where it is hot one minute then cold the next.  Blustery winds are everywhere (my umbrellas can attest to that!) and Fall is in the air.  

The best part of October as a produce month we are still transitioning from late summer fruits and vegetables to fall ones.  Peaches are still in abundance and soooo ripe and juicy, yet I'm craving warm Fall apple flavors as well.  What to do?  Mix them!

Oatmeal is a great way to make a quick, comforting breakfast  and when you load it up with spices and fruit you get something that's a kin to a warm fruit pie.  Oh yum!  Who wouldn't love a warm piece of pie for breakfast?  I will admit that I'm sure I've snuck a piece once or twice in my life!  But this is much healthier than that.  All that sweet, cinnamon-y, warm notes of apple and peach pie rolled into one bowl of breakfast comfort!

PEACH AND APPLE OATMEAL

What are the ingredients?  The main star is the oatmeal.  You can use your favorite, but for the sake of time I used quick cooking oats for this dish.  Oatmeal is full of good for you fiber and carbohydrates.  They help keep you full for hours!  Another fall flavor I used is maple syrup which is mixed with the softened peaches.

Is there a secret ingredient?  Yes, there is.  I came across boiled cider here, and it's been a wonder of a product.  It's apple cider that been boiled down until it forms a thick condensed syrup with loads of apple flavor.  It adds intense apple flavor to anything you use it with. (So worth the purchase) In this case I put it with the water when cooking the oatmeal and I used it along with butter and maple syrup when cooking the peaches.  Sooooo delish!  If you don't want to use this then you can substitute apple cider instead, however, the flavor will not be as intense.

Enjoy this spectacular breakfast that will leave you feeling warm and comfy all over!




Peach and Apple Oatmeal

serves 2


1 cup oatmeal (instant or regular)
1 1/2 cup water
1/4 boiled cider
1/4 cup raisins
1/2 teaspoon cinnamon

Topping:
2 peaches, peeled and sliced
2 Tablespoon butter
1 Tablespoon maple syrup
1 Tablespoon boiled cider
1 teaspoon cinnamon

In a medium saucepan add water, boiled cider, raisins, and cinnamon.  Bring to a boil and then add the oatmeal.  Turn heat to medium and cook until thick and creamy.

Meanwhile, in a medium skillet heat to medium heat.  Add butter and allow to melt.  Add sliced peaches and cook 2 minutes until tender.  Add maple syrup, boiled cider, and cinnamon and stir until mixed well and peaches are tender.

Spoon oatmeal into 2 bowls and top with peaches.