These cranberry orange scones are with fresh cranberries and fresh milled wheat. They are incredibly moist and flakey, and have just the right amount of sweetness! Perfect to enjoy along with a cup of coffee on a cold winter morning.
I love all things cranberry orange, whether that be muffins, scones, or cookies! I’ve been making more and more of my baked goods with fresh milled wheat recently, and since it is the time of year for both cranberries and oranges to be in season, I decided that it would be the perfect time to create a cranberry orange scone recipe using entirely fresh milled wheat.
Honestly, these don’t even look or taste like they’re made from entirely whole wheat flour!
What type of wheat berries should I use?
I used hard white wheat berries to make the fresh milled flour in this recipe. Both soft and white wheat are great options for things like cookies, muffins, and biscuits! Since scones are very similar in texture and technique to biscuits, I knew that white wheat would be a great choice.
White wheat has a milder flavor than hard red wheat, which is excellent for things like dinner rolls and sandwich bread. I like to have both on hand so that I can easily use the flour that best suits my needs at the time.
If you don’t have any hard or soft white wheat on hand, you can certainly still use hard red wheat — just keep in mind that the texture will be more dense, and the scones will have a stronger wheat flavor than if you had used hard white wheat.
Cranberry orange scones with fresh cranberries
Since oranges and cranberries are readily available at the same time of year, it only follows to use fresh oranges and fresh cranberries in this recipe!
Using fresh cranberries is one of the best ways to make an incredible cranberry orange scone. The cranberries add a beautiful tart pop and a fresh flavor that you just can’t get with dried cranberries!
Fresh orange zest is also vital to making these scones as good as they are. It’s one of the only ways to get a good, strong orange flavor into your scones, which is definitely what we’re going for. You can even use a bit of extra orange zest to sprinkle over the tops of the scones right before serving, which really takes things up a notch.
How to store cranberry orange scones
The best way to store cranberry orange scones is in an airtight container in the refrigerator. Scones, especially cranberry orange scones, are very moist, so they need to be stored in the refrigerator to keep them from going bad.
To reheat your scones, simply place them in the oven or a toaster oven for about 5 minutes at 350 degrees. This will heat them up and restore that lightly crisp texture to the top of the scones.
These scones can also be frozen! Simply allow them to cool completely, then place them into an airtight container or freezer ziplock bag and freeze. They will stay fresh for 2-3 months, and it’s so nice to reach in the freezer and heat up a fresh, hot scone to have with your morning tea or coffee!
Ingredients
2 1/4 Cups Flour (Freshly Milled)
1/2 tsp. Salt
1 Tbsp Baking Powder
1/3 Cup Sugar
Orange Zest from two large oranges
1/2 Cup Salted Butter (Frozen)
1/4 Cup Orange Juice
1/2 Cup Heavy Cream
1 Cup Cranberries
How to make cranberry orange scones
Preheat your oven to 400
In a medium mixing bowl, combine the freshly milled flour, salt, baking powder, and orange zest. Mix thoroughly.
Next, take the frozen butter and use a cheese grater to grate the butter directly into the flour mixture. Toss lightly to mix it into the flour.
Add in the heavy cream and orange juice and mix together until it’s just coming together, but still very shaggy (be careful not to over-mix). Lastly, add in the cranberries and mix once or twice.
Pour the dough out onto a piece of parchment paper and flatten it out slightly, then fold it over onto itself. Repeat this process 3 times.
Shape the dough into a circle and flatten it to about 1.5-2 inches tall. Move the parchment paper onto a baking sheet. Cut the dough into 8 equal pieces, as if cutting a pie, and spread out the scones so that they have at least two inches between them. At this point, you can sprinkle the tops of the scones with course sugar for a nice finish.
Bake at 400 for about 20 minutes, or until golden brown on top.
Notes
Store these scones in an airtight container in the refrigerator. They will stay fresh in the refrigerator for 4-5 days, or you can freeze them for up to 3 months.
Get the printable recipe down below
Cranberry Orange Scones with Freshly Milled Flour
These cranberry orange scones are made entirely with fresh milled wheat. They are incredibly moist and flakey, and have just the right amount of sweetness!
Ingredients
- 2 1/4 Cups Flour (Freshly Milled)
- 1/2 tsp. Salt
- 1 Tbsp Baking Powder
- 1/3 Cup Sugar
- Orange Zest from two large oranges
- 1/2 Cup Salted Butter (Frozen)
- 1/4 Cup Orange Juice
- 1/2 Cup Heavy Cream
- 1 Cup Cranberries
Instructions
Preheat your oven to 400
In a medium mixing bowl, combine the freshly milled flour, salt, baking powder, and orange zest. Mix thoroughly.
Next, take the frozen butter and use a cheese grater to grate the butter directly into the flour mixture. Toss lightly to mix it into the flour.
Add in the heavy cream and orange juice and mix together until it's just coming together, but still very shaggy (be careful not to over-mix). Lastly, add in the cranberries and mix once or twice.
Pour the dough out onto a piece of parchment paper and flatten it out slightly, then fold it over onto itself. Repeat this process 3 times.
Shape the dough into a circle and flatten it to about 1.5-2 inches tall. Move the parchment paper onto a baking sheet. Cut the dough into 8 equal pieces, as if cutting a pie, and spread out the scones so that they have at least two inches between them. At this point, you can sprinkle the tops of the scones with course sugar for a nice finish.
Bake at 400 for about 20 minutes, or until golden brown on top.
Notes
Store these scones in an airtight container in the refrigerator. They will stay fresh in the refrigerator for 4-5 days, or you can freeze them for up to 3 months.
Nutrition Information:
Yield:
8Serving Size:
1 SconeAmount Per Serving: Calories: 308Total Fat: 17.7gSaturated Fat: 10.8gCholesterol: 51mgSodium: 238mgCarbohydrates: 35.6gFiber: 4.4gSugar: 9.4gProtein: 5.1g
Nutrition information isn't always accurate
Save it for later!
Recent Posts:
Leave a Reply