cherry almond scones

Christmas Stollen Scones – Everything you love about almond German stollen in scone form! These combine a classic British scone with German holiday stollen. Filled with cherries, lemon, orange, and almond flavors.

Christmas Stollen Scones

candied cherries, chopped

Tablespoons candied orange peel, chopped

Tablespoons citrus peel, chopped

dark rum

flour

marzipan,

sugar

baking soda

baking powder

salt

stollen spice

Tablespoons butter, cold, and cut into 1/2 cubes

almonds

buttermilk

almond extract

vanilla

egg (for brushing)

Add cherries, orange peel, and citrus peel to...

Add cherries, orange peel, and citrus peel to a small bowl. Pour rum over, mix and set aside for one hour. 

Preheat oven to 400°. Line a baking sheet...

Preheat oven to 400°. Line a baking sheet with parchment paper. 

In a small bowl, toss 1/2 cup flour...

In a small bowl, toss 1/2 cup flour with the marzipan to coat the pieces and they no longer stick. Set aside. 

In a large mixing bowl, combine 3 cups...

In a large mixing bowl, combine 3 cups flour, sugar, baking soda, baking powder, salt, and spices. 

Add the butter cubes and cut into the...

Add the butter cubes and cut into the flour with a pastry cutter or your hands. Work until it looks like fine breadcrumbs. Add the marzipan mixture and almonds and work in gently. 

Make a well in the dry ingredients. Pour...

Make a well in the dry ingredients. Pour in buttermilk and extracts. Mix until the wet ingredients are absorbed into the dry. Add the soaked fruit and knead about 7 times, being careful to not over-mix. 

Turn the dough out onto a floured surface....

Turn the dough out onto a floured surface. Flour a rolling pin and roll out to a 1/2 inch rectangle. Cut into triangles and place on prepared baking sheet. 

Whisk egg with a splash of water, brush...

Whisk egg with a splash of water, brush over the tops of the scones. 

Place the scones in the oven and reduce...

Place the scones in the oven and reduce the temperature to 350°. Bake for 15 to 20 minutes or until firm and golden on top. 

Remove from the oven and cool for 15...

Remove from the oven and cool for 15 minutes. Dust liberally with powdered sugar. 

Cherry Almond Scones are tender and flaky pastries filled with fresh sweet cherries and almonds, sprinkled with sugar.

Cherry Almond Scones

(1 stick / 113 g) cold, unsalted butter

½ cups (313 g) all-purpose flour

(100 g) granulated sugar

(119 g) heavy cream, (room temperature)

eggs, (room temperature)

vanilla extract

(260 g) fresh sweet cherries, (pitted, 1 cup halved, ½ cup diced*)

almonds, (divided)

heavy cream, (room temperature, brushed on)

turbinado sugar

Grate cold butter and place in freezer.

Grate the cold butter onto a sheet of parchment paper. Transfer the butter to the freezer while you prepare the remaining ingredients.

Whisk together dry ingredients.

In a large bowl, whisk together the flour, sugar, salt, and baking powder.

Add grated butter to dry ingredients and mix.

Add the grated butter to the dry ingredients. Using a fork or pastry cutter, incorporate the butter into the dry ingredients. There will be small pea-sized butter pieces in the flour mixture.

Whisk together wet ingredients. Add to dry ingredients.

In a medium bowl, whisk together the heavy cream, eggs, vanilla, and almond extract. Pour this mixture into the dry ingredients and stir until combined.

Fold in cherries and almonds.

Gently fold in the halved and diced cherries and 3 tablespoons of sliced almonds until just combined.

Line a baking sheet with parchment paper.

Form a circle with the dough on the lined baking sheet. Top with remaining almonds.

Scoop the dough out onto the lined baking sheet. With lightly floured hands, form a circle that is about 8 inches in diameter and about one inch thick. Top with the reserved sliced almonds.

Transfer dough to freezer.

Place the dough in the freezer for 30 minutes to one hour, or until the dough is completely chilled and holds its shape well.

Preheat oven.

Slice dough into 8 wedges.

When ready, slice the circle into 8 wedges with a bench scraper or large knife. With your hands, gently separate the edges of each scone, creating a space of about ½ inch between each.

Brush scones with heavy cream.

Using a pastry brush, brush each scone with heavy cream on all exposed sides.

Sprinkle with sugar.

Sprinkle each scone with turbinado sugar.

Bake.

Bake for 18-20 minutes, or until golden brown.

Let rest. Serve.

Let the scones cool for at least 10 minutes before enjoying. Serve warm or at room temperature.

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Christmas Stollen Scones

Cherry Almond Scones

Top 2 cherry almond scones recipes from across the web

The most viewed cherry almond scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Christmas Stollen Scones

Cherry Almond Scones

The most viewed cherry almond scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine