Cranberry stollen scones

Name: Cranberry stollen scones
Cook time: 35 min
Total time: 35 min
Yield: 10
Ingredients: 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

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

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
Chop cranberries and raisins finely, pour rum in a bowl and marinate for about 10 minutes. Coarsely grate the marzipan.
2
Briefly knead flour, baking powder, sugar, salt, butter, marzipan, egg and rum fruits in a bowl with your hands.
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
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
Stir the jelly in a small bowl until smooth. Carefully fold in the clotted cream with a small spoon and serve with the scones.