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Author Notes: Just like the traditional German Christmas bread, these scones have a marzipan middle.
Gratefully reprinted from the National Trust Book of Scones by Sarah Clelland. —Food52
Makes 10 large scones
- 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 glacé 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
- Preheat the oven to 190°C (375°F). Line a baking sheet with greaseproof paper.
- 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.
- Make a well in the centre, add the almond essence and the egg and gradually pour in enough milk to make a soft dough.
- 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.
- 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.
- 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.