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German Scones with Cinnamon Honey Butter | www.tasteandtellblog.com

The presents are unwrapped and our bellies are full. I am prepared to not have a decent conversion with my husband for the next couple of weeks because he will be too preoccupied by his new Xbox 360. All of the preparations we’ve made (or should have made!) over the last months are finished, and we can now put our feet up and take some welcome time off.

I love the holiday season. It just brings out the best in everyone. And I’m always sad when it passes. But this Christmas, I have been thinking a lot about how things change as we get older. I have realized that Christmas is a lot like Disneyland. It’s a blast when you are a kid. And I’m sure that it is a whole lot of fun when you are older and you take your own kids. But when you are in the in-between stage, like I am, it’s still fun, but it doesn’t quite have the same magic. I kind of feel like that is how Christmas is – it’s so much fun anticipating Santa’s visit when you are a kid, and I’m sure that when you have your own kids, you feel that same magic watching them as experience Christmas morning. But when you are in that in-between stage, you still love Christmas, but it almost feels like something is missing.

Although we don’t have kids yet, I decided that this Christmas would be the Christmas that we start our own fun and traditions. I figured now would be the time to start, and also so that I could try to bring some of the child-like magic into our Christmas.

Well, this was the first Christmas morning that we have spent with just the two of us (3, if you count the dog, and we always do!!). So we started with the first of our new Christmas traditions – German scones for breakfast!! It also helped that I got a nice new fryer as a gift!

If you don’t know what German scones are, I won’t be surprised. My husband has begged and begged for me to make scone for him for the longest time now, but he didn’t want what most of the world knows scones to be. German scones are more like a mixture between fried bread and donuts. My husband didn’t even know that these weren’t what most people know scones to be. I had my mother-in-law email me a recipe for them a few weeks back, but when I went to get the recipe yesterday, I couldn’t find the email. So, thank goodness for the internet. I did a quick Google search, and only a handful of recipes came up. Looking through them, they were all exactly the same, so I figured I couldn’t go wrong. (While over at the in-laws today, I looked at my mother-in-law’s recipe, and hers was the exact same recipe as well!!)

The beautiful thing about this recipe is that you can make the dough, let it rise, and then stick it in the fridge overnight. That way, if you made them for Christmas morning, you don’t have to dirty up your kitchen on Christmas morning, and all you have to do is fry them up. And they are delicious!!

If you notice from the picture, I learned a trick while watching a news program on Christmas Eve – if you poke a hole in the middle of the scone before you fry it, they are a lot easier to turn. These things really puff up when they hit the hot oil, and without the hole in the middle, they become a bit hard to turn because they are so top-heavy. These are really good served with some cinnamon honey butter, and it’s a cinch to whip up while the scones are frying.

It was a great Christmas – my husband said that it has been his best Christmas. I’m not sure if I could give all of the credit to the scones, but they certainly did make our morning!!

German Scones
from here, here and here, and my mother-in-law

2 packages dry yeast
1/2 cup water
1 tablespoon sugar
1/2 cup sugar
1 cup boiling water
1/2 cup butter
2 teaspoons salt
3 eggs, beaten
4 1/2 cups flour

Dissolve yeast in warm water. Add the 1 tablespoon of sugar; set aside.

Pour the boiling water over the remaining 1/2 cup sugar, the butter, and the salt. Add the eggs, mix well. Add in the yeast mixture and 2 cups of the flour. Beat with a mixer until smooth. Add the remaining 2 1/2 cups flour and mix in. Let this rise for 1 hour (I just kept it in the mixing bowl) and then refrigerate until cold.

Roll out very thin (about 1/4 inch) on a floured surface, and cut into 3 inch squares. Fry in hot oil until brown, then flip and fry until both sides are browned and puffy.

Serve with butter and honey, cinnamon honey butter, jam, or coat them with granulated sugar.

Cinnamon Honey Butter

1/2 cup butter
1/4 cup honey
1 teaspoon cinnamon

Combine all ingredients and whip with mixer until light and fluffy.

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22 Responses to German Scones with Cinnamon Honey Butter

  1. Bellini Valli says:

    It looks like you have the start of a delicious Christmas tradition. I have never heard of German scones..but I’d be willing to try them!!!! Merry Christmas!

  2. Miss Scarlett says:

    These look like my Grandfather’s fried bread that he used to make during the holidays. I bet your hubby was a VERY happy man!

  3. glamah16 says:

    Those look so good and not to sweet.I must try them.

  4. Kristen says:

    I think starting traditions now is a great idea, and this tradition looks like one that needs to be around for a very long time! Delicious!

    Merry Christmas!

  5. Kirsten says:

    Sounds wonderful. Merry Christmas!!

    Kirsten

  6. tijen says:

    Dear Deborah,
    I’m very surprised to see the German scones. I believe the world is really small. It reminds me of the Turkish pastry that is made in many occasions and it’s named differently in each region. Usually the dough is simpler, some people even make it with bread dough they buy from the bakers. I like this coincidence, how wonderful!

  7. Nora B. says:

    That is a very nice way to start the day :-) No wonder you husband is happy.

    I don’t see myself deep-frying, but one of my best friends here is German, so perhaps I can persuade her to make me some :-)

    Happy Holidays!

    Nora

  8. Kevin says:

    I have never heard of German scones before. They sound interesting and look really good. Happy Holidays!

  9. Cynthia says:

    I hope you have many more fun and tasty traditions.

  10. Tracy says:

    I think I had those German scones when I was in Idaho! They were yummy! Very glad to have the recipe. I may have to try them.

  11. Emiline says:

    I know how you feel about the in-between stage. Christmas just isn’t the same as it was when you were a kid. It’s a little depressing. I don’t have kids either, thank goodness, because I’m too young for that.

    These sound delicious. I love fried dough. Since you made these in advance, it almost seems like you KNEW you were getting a fryer. Hmmm.

  12. Maryann says:

    That in between stage does feel odd but having your own traditions is a great way to make the day special :)

  13. Sylvia says:

    It looks so tradicional, and delicious, nice start for your Christams brunch

  14. maybahay says:

    great tradition. you are right about the feel of christmas changing with the stages in life. these days, its about the little ones in our house and it’s just precious seeing the joy in their faces on Christmas morning.
    these scones will be a big hit when i try them. thanks for sharing.

  15. Glenna says:

    Yummy! I love homemade scones like that! I used to sort of be in that middle way too since there are only two of us in our home but one day I realized that just the two of us is as much a family as any family with kids too. It took me a while to get it though and now, like you, Gene and I have our own traditions that are important to us.

  16. Anonymous says:

    I believe what you made is what us Germans/Pennsylvania Dutch people call fastnachts. Delicious!

    They are traditionally served on Fastnacht Day, which is also Shrove Tuesday, the day before Ash Wednesday.

  17. Kate says:

    These are the type I was introduced to when I first had a scone, and it was at a cheesey buffet of all places, in California, in the 1970s. We went to Buffy’s Buffet and they had a big tray of freshly fried squares called scones. Almost hollow in the center, crispy on the outside, just bursting with Wesson-ality, and to the side, a shaker of powdered sugar and a dispenser of honey, with pats of butter. We loaded UP and made pigs of ourselves.

    Fast forward to my adult years, I was always dismayed to find scones were these big triangular, dry crumbly things (which I often appreciate), but were never the fried squares of my youth.

    Thanks for the memory, perhaps I’ll try them myself!

  18. JM Simpson says:

    Hi!

    When I was young my mother (with German ancestors) made something she called KEE-KUNZ. I offer a pronunciation because I never saw it written down. If anyone else has heard of these, please respond. I tried to google it, but your scones showed up. She just used a portion of her dough from bread-baking to make this treat that had to be eated right then. We ate it with lots of butter and honey, actually, probably syrup. Anyway, my sister and I were thinking about looking for a quick way to make them. If anyone has heard of this, please e-mail me at jmsimpson@cox.net.

    Thank you.

  19. Anonymous says:

    My husband’s grandmother made New Year’s Peltz or Pelts (sp?)which is a fried dough shaped as in your photo and very heavy eating as in a heavy doughnut made with a sweet yeast dough. As the recipe is lost, I keep looking for the “right one.”
    Your recipe looks close. Grandmother Bartz was from Stettin, Germany.

    • Jennifer Calaway says:

      My husband’s grandmother’s mother was a Bartz from Stettin, Germany. They also make peltz or pelts for New Years. I do have a recipe but have had difficulty getting the form just right.

  20. Patti says:

    If you make them more than that, they’re not so special anymore.

    This recipes sounds interesting, but it’s not the scones I’ve ever had. This sounds more like a sopapilla (except for the yeast), if you’re frying/serving it with honey or syrup.

    This article brought back the memory of my Mom making doughnuts using canned biscuits, because the store-bought doughnuts were too expensive. I need all the good memories I can get, so thank you for that :-)

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