Stollen Scones Recipe

Name: Stollen Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams self-raising flour; 125 grams soft light brown sugar; 1 teaspoon ground nutmeg; 2 teaspoons mixed spice (pumpkin pie spice); 125 grams butter, cubed; 50 grams mixed (candied) peel; 60 grams sultanas; 50 grams glace cherries, finely chopped; 1 piece of stem ginger (or crystallized ginger), finely chopped; 15 grams flaked almonds; 25 grams walnut pieces; 1 teaspoon almond essence; 1 egg, beaten; 175 milliliters milk, plus more for brushing on top; 120 grams marzipan; 25 grams icing sugar

Servings: persons

500 grams self-raising flour
125 grams soft light brown sugar
1 teaspoon ground nutmeg
2 teaspoons mixed spice (pumpkin pie spice)
125 grams butter, cubed
50 grams mixed (candied) peel
60 grams sultanas
50 grams glace cherries, finely chopped
1 piece of stem ginger (or crystallized ginger), finely chopped
15 grams flaked almonds
25 grams walnut pieces
1 teaspoon almond essence
1 egg, beaten
175 milliliters milk, plus more for brushing on top
120 grams marzipan
25 grams icing sugar

1
Preheat the oven to 190u00b0C (375u00b0F). Line a baking sheet with greaseproof paper.
2
Sift the flour, sugar and spices into a mixing bowl, add the butter and rub into fine crumbs. Add the fruit and nuts and stir briefly.
3
Make a well in the centre, add the almond essence and the egg and gradually pour in enough milk to make a soft dough.
4
Turn out onto a lightly floured surface and roll out to about 4cm (1 1/2 inches) thick. Stamp out using an 8cm (3-inch) round cutter and place on the baking sheet.
5
Divide the marzipan into small balls, about 2cm (3/4 inch) in diameter. Push a ball into the base of each scone and then use some of the remaining dough to cover the marzipan so that it is encased in the scone. Gently knead the trimmings together, re-roll and repeat the process.
6
Bake for 18 to 20 minutes until risen and springy to the touch. Transfer to a wire rack to cool slightly. When cool, brush with melted butter and dredge with icing sugar.

974

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 500 grams self-raising flour, 125 grams soft light brown sugar, 1 teaspoon ground nutmeg, 2 teaspoons mixed spice (pumpkin pie spice), and more.

Yes, Stollen Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Stollen Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions