Cranberry orange Double Decker Scones are so easy to make and despite its unique flavor combination is it rather simple.
Two layers of buttery and flaky scones loaded with chopped candied oranges and stuffed with cranberry filling.
Many time I am asked how do I decide what to bake and how do I come up with flavor combinations?
Well, one thing for sure is that a “having sophisticated pallet” is NOT one of the reasons. (I am actually one step above adding ketchup to basically everything…).
There are three rules to follow:
- If it grows together it goes together. (Like this Espresso Banana Cake)
- What ever is in the pantry and about to expire…
- When in doubt…Chocolate!
Last week I baked this amazing White Chocolate Cranberry cake. Moving the fresh cranberry bag from one spot in the refrigerator to the next got to be pretty frustrating about the same time I noticed some candied oranges slices. And so Cranberry orange Double Decker Scones.
About the Recipe:
- Below you can find a recipe for Cranberry filling. You can skip it and use what ever you have in your pantry.
- If you do not have Candied Oranges, simply add to the dough 1 tsp of grated orange zest.
- Cranberry orage is my recommendation, but you can easily use any filling you wish.
- You can bake the scones in a round or square pan (8″ to 7″ or ok ), cut the scones in the pan before baking it and add about 5 minutes to the baking time.
One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see you creations!
Cranberry Orange Double Decker Scones
- 2 1/3 Cups AP flour (280 g / 10 oz)
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 Stick Unsalted Butter, cut into small pieces (113 g / 4 oz)
- 1/2-3/4 Cup Heavy Cream
- 1/2 Cup Candied Orange slices, Finley chopped
- 1/4-1/3 Cup Cranberry Filling
- 1 Egg beaten beaten with 1 tsp heavy cream
To make the Cranberry Filling
- 3 Cups Fresh Cranberries (300 g / 11 oz)
- 1/2 Cup Sugar (100 g / 3.5 oz)
- 4 Tbs Orange Juice (1/2 medium sized Orange)
- 1 tsp Cornstarch
- 1 TBS Water
- 1/2 Cup Confectionary sugar (70 g / 3 oz)
- 1 tsp Orange Juice
To Make the Scones
Preheat oven to 375F and line a pan with parchment paper, set a side.
Sift together the flour, salt and baking powder and place in a bowl of a standing mixer.
Add the cut butter and beat on low-medium until the butter is the size of peas.
Add the heavy cream in a slow stream. When you notice that the dough is lighlty moist and starting to come together, add the candied orange pieces. Beat just to distribute. (I used only 1/2 cup)
Place the dough on a lightly floured surface and divide it into 2.
Roll each piece into 6"x6" square, spread the cranberry filling on top of one piece and line the second piece on top.
Cut the dough into 6-8 pieces place each piece on the prepared pan brush with the egg and heavy cream and bake for 15-18 minutes.
Remove from the oven and allow to cool before moving.
To Make The Cranberry Filling
Place the fresh cranberries, sugar and orange juice in a medium sized pan on the stove over medium heat.
Allow the mixture to cook for about 8-10 minutes. The Cranberries should pop and and deflate.
In a small bowl, mix the cornstarch with the water and add it to the cranberry mix.
Lower heat to low stir and cook for additional 2-3 minutes.
Turn heat off and allow to reach room temperature.
To Make the icing
Place the sugar and orange juice in a small bowl and mix to combine.
Using a spoon, drizzle the icing on the scones one it cooled down.