Panettone scones from Baking for the Holidays: 52 Cozy, Seasonal Treats to Get You through the Winter (page 67) by Sarah Kieffer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for crème fraîche. See recipe for dried fruit suggestions. You may use the Crème fraîche recipe on p. 205.

  • dbuhler on February 23, 2025

    Outstanding! We loved these scones! I used sour cream, used an equal parts mix of chopped dried apricots and chopped dried cherries, and homemade almond paste. I also changed the method just a tad. I didn't want a section of almond paste to be thicker than the other so I rolled my scone dough out to 12 in square and then I rolled my almond paste to an 8 x 12-in square and placed it to one side. Instead of folding the dough over I used a chef's knife and cut the dough into thirds and then stacked the pieces so there was alternating dough and almond paste. My only gripe with the recipe (if it is even that) is with the title. This collection of ingredients seems much closer to German Stollen than to panettone, but with that aside, I will definitely make these again!

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