Cranberry stollen scones

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 10
  • 65 g dried cranberries
  • 80 g Raisins
  • 2 TABLESPOONS Rum
  • 150 g Marzipan raw mass
  • 250 g Flour
  • 1/2 package Baking Powder
  • 50 g Sugar
  • 1 pinch Salt
  • 60 g soft butter
  • 1 egg (size M)
  • 1 Egg yolk (size M)
  • 2 TABLESPOONS Milk
  • 20 g Currant Jelly
  • 1 jar (170 g) clotted cream
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Chop cranberries and raisins finely, pour rum in a bowl and marinate for about 10 minutes. Coarsely grate the marzipan.

  2. 2

    Briefly knead flour, baking powder, sugar, salt, butter, marzipan, egg and rum fruits in a bowl with your hands.

  3. 3

    Roll out the dough on a floured work surface to a thickness of approx. 1.5 cm and cut out dough circles with a round cookie cutter (approx. 7.5 cm Ø). Place on a baking tray lined with baking paper. Whisk the egg yolk and milk and brush the dough circles with it.

  4. 4

    Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes. Remove and let cool on a cake rack for about 30 minutes.

  5. 5

    Stir the jelly in a small bowl until smooth. Carefully fold in the clotted cream with a small spoon and serve with the scones.

Nutrition Facts

KCAL
370 kcal
CARBS
41 g
FATS
20 g
PROTEINS
6 g