Inspired by the traditional German Christmas Stollen (Weihnachtsstollen), I decided to bring you a Christmas Stollen Scones recipe - a scone version of the traditional, fruity bread traditionally eaten in Germany at Christmas time and during Advent season.
Just like the classic German Christmas bread, these scones have candied peel, almonds, traditional German Christmas Stollen Spice Mix (Weihnachtsstollen Gewürz) and a thick dusting of icing sugar.
Christmas Stollen Scones (Weihnachtsstollen Scones) are an easy scone to make for any teatime, coffee break, or for your Christmas morning breakfast. It is nice to pair these delightful scones not only with your favorite hot beverage but also with some fresh butter, jam and local honey (my personal favorite).
Christmas Stollen Scones l Weihnachsstollen Scones
(yields about 14 scones)
For the Scones
- 300g plain (AP) flour (around here Weizenmehl Type 405) OR white spelt flour (around here Dinkelmehl Type 630), plus some for the work surface
- 2 tsp baking powder (Weinsteinbackpulver)
- ½ tsp fine sea salt
- 50g superfine baking (caster) sugar
- 8g pure vanilla sugar (Bourbon Vanille Zucker)
- 2 tsp Stollen Spice Mix (Weihnachtsstollen/Christstollen Gewürz) the recipe for a homemade Stollen Spice Mix is HERE) OR use Pumpkin Pie Spice (common in American cuisine) OR go with Mixed Spice (popular in British cuisine)
- 6 tbsp neutral tasting oil such as sunflower oil (suitable for baking)
- 5 tbsp milk, room temperature (I use 3.5%)
- 150g Quark (you can substitute Skyr), low fat (around here Magerquark 10%)
- 1 tbsp candied lemon peel, organic if possible (Zitronat)
- 1 tbsp candied orange peel, organic if possible (Orangeat) – OR use a total of 2 tbsp mixed peel instead – OR with just water, sugar and organic/untreated peel make your own
- 100g natural almonds, chopped
- grated peel of ½ orange, organic and/or untreated (you can substitute the zest of 1 organic/untreated lemon)
For the Garnish
- 25g unsalted butter, for brushing on top
- 25g icing sugar, for dusting on top
- Preheat the oven to 160°C (325°F).
- Line a baking sheet with baking parchment paper or a silpat mat.
- Sift the flour, baking powder, salt, sugar, vanilla sugar and and Stollen Spice Mix (or other spice mix) into a mixing bowl.
- Add the oil, milk and Quark (or other fresh cheese).
- Add the candied peels, almonds and lemon zest.
- Gently knead the dough, turn it out onto a lightly floured work surface and roll out to about 1cm (0.5 in) thick – my dough rectangle measured about 28 cm x 16cm (11in x 6in).
- Cut into 14 triangles and place on the prepared baking sheet.
- Bake for 18 to 20 minutes until risen and springy to the touch.
- Transfer to a wire rack to cool slightly.
- Melt the 25g of butter and brush the still warm scones immediately with the warm melted butter and sprinkle very generously with icing sugar.
- Serve with your favorite tea, coffee, hot chocolate, mulled wine (Glühwein) or non-alcoholic punch.
For more Christmas Stollen (Weihnachtsstollen) inspiration and lots of information about the history of this famous festive bake, make sure to take a look at:
- Christmas Stollen (Weihnachtsstollen) (HERE)
- Stollen Spice Mix (Weihnachtsstollen Gewürz) (HERE)
- Stollen Muffins (HERE) - pictured above
- Christmas Stollen Bar Cookies (Stollenkekse) (HERE) - pictured below
It is definitely nice to have a scone recipe up your sleeve that comes together in no time, yet packs all the wonderful, familiar flavors and textures of a traditional German Stollen - instant festive mood even on a weekday.