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Sourdough Stollen Scones
Sourdough discard adds a subtle tang and extra moisture, balancing the sweetness of fruit and marzipan (or almond paste) while keeping the crumb soft and rich. And don’t worry if you’re missing a specialty ingredient or two: if you don’t have candied citrus, the zest of one lemon and one orange brings plenty of bright flavor. Feel free to customize the dried fruit combination to match what you love (or what’s in the pantry), and if you’d rather skip the rum, you can add the fruit straight into the dough—soaking simply adds a little extra depth and holiday warmth. These scones freeze beautifully, so you can stash extras for easy holiday breakfasts, brunches, or sweet snacks.
Prep
Cook
20 minutes
Total
Yield
8 Scones
Ingredients
- 35g (¼ C) Dried cherries
- 35g (¼ C) Dried cranberries
- 25g (3 TBSP) Currants
- 25g (3 TBSP) Candied citrus peel, diced
- 28g (2 TBSP) Rum
- 255g (2 C + 2 TBSP) All-purpose flour
- 62g (¼ C + 1 TB) Sugar
- 10g (1 TB) Baking powder
- 3g (½ tsp) Salt
- 1g (½ tsp) Cinnamon
- 0.5g (¼ tsp) Cardamon
- 0.5g (¼ tsp) Nutmeg
- 113g (8 TB) Butter, cold
- 35g (⅓ C) Slivered almonds
- 60g (¼ C) Almond paste or marzipan, diced into small pieces
- 212g (about 1 C) Sourdough starter
- 132g (about ½ C + 2 TB) Heavy cream
- Powdered sugar for dusting
Instructions
- In a small bowl, mix the dried cherries, cranberries, currants, and candied citrus peel. Pour the rum over the fruit, stir to coat evenly, and cover. Let soak for at least 2 hours or preferably overnight at room temperature. Alternatively, place the bowl with the fruit and rum in the microwave for 30-60 seconds. Remove and let sit or place in the fridge until it has cooled completely
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
- Grate the cold butter into the dry ingredients using a box grater. Toss the mixture to evenly distribute the butter. If the butter is clumping together, don’t worry, once it is chilled it will be easier to break up. Add the almond paste (or marzipan) pieces into the bowl and toss to coat in flour. Place the bowl in the freezer for 15 - 20 minutes.
- In a separate bowl, combine the sourdough discard and heavy cream. Stir with a dough whisk until well blended.
- Remove the bowl from the freezer. Check to make sure the butter is evenly distributed, breaking up with your fingers if necessary. Add in the soaked fruit, chopped almonds, and almond paste and toss to combine. Pour the cream and sourdough mixture over the dry ingredients. Gently stir until the mixture comes together. The dough will be shaggy.
- Turn the dough out onto a lightly floured surface. Knead it gently just until it forms a cohesive mass and no dry pockets remain. Press the dough into an 8-inch circle. Wrap the dough tightly in plastic wrap or parchment paper to keep it from drying out.
- Place the wrapped dough in the freezer for 15-30 minutes. This chilling step is crucial for achieving the perfect texture and rise, as it keeps the butter cold and helps the scones maintain their shape during baking. If you plan to freeze the dough for longer storage, leave it in the freezer until solid, then transfer it to a freezer-safe bag or container.
- Preheat your oven to 400°F (204°C) while the dough chills.
- Remove the dough from the freezer and cut it into 8 wedges. Arrange the scones on a parchment or silicone mat lined baking sheet. Brush the tops with heavy cream.
- Place the scones in the oven. Bake for 18-20 minutes, until golden brown.
- Allow the scones to cool slightly on a wire rack before dusting generously with powdered sugar. Enjoy them warm or at room temperature!
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