Fresh milled flour cranberry orange scone on a plate drizzled with orange glaze
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Quick Cranberry Orange Scones Made With Fresh Milled Flour

These Cranberry Orange scones are made with fresh milled flour, so you guessed it… They are loaded with tons of nutrients! At first, when I was receiving requests for scones, I was a bit discouraged, because most scones I had in my past were dried out, and literally quite tasteless. But, after a lot of requests, I decided to hunker down and start experimenting with scones. Well, I am so glad that I did, because these fresh milled flour cranberry orange scones are amazing!

Fresh milled flour cranberry orange scone on a plate drizzled with orange glaze
Cranberry Orange scones made with fresh milled flour, then drizzled with a homemade orange glaze.

Each bite is a perfect balance of tart cranberries and citrusy orange zest, complemented by the wholesome richness of freshly milled flour. Also, these scones boast a tender, crumbly texture that melts in your mouth, offering a satisfying contrast to the burst of tart fruity goodness in every mouthful. Whether enjoyed drizzled with orange glaze, or simply on their own, these scones elevate the classic tea-time treat to a whole new level of culinary bliss.

Knife rough chopping cranberries
So, today we chose to use frozen roughly chopped cranberries with some orange zest in the dough.

Great Scone Flavor Ideas

If cranberry orange isn’t your thing, no problem. Because this recipe can be used as a base scone recipe, and you can add in whatever flavor you wish, from sweet to savory! So, let me know in the comments which flavor you try!

  1. Lemon Blueberry: Tangy lemon zest combined with juicy blueberries for a refreshing twist.
  2. Chocolate Chip: Add in some chocolate chips for a delightful slightly sweet treat.
  3. Cheddar and Chive: Sharp cheddar cheese paired with fresh chives, creating a savory scone perfect for brunch or as a savory snack.
  4. Cinnamon Raisin: Warm cinnamon spice blended with sweet raisins for a comforting and classic flavor.
  5. Maple Pecan: Sweet maple syrup and crunchy pecans add a delightful touch to your scones.
  6. Rosemary Parmesan: A savory option with the aromatic essence of rosemary and the savory kick of Parmesan cheese.
  7. Ginger Peach: Spicy ginger combined with sweet, ripe peaches for a scone that balances warmth and freshness.
  8. Strawberry Basil: Fresh strawberries and aromatic basil come together for a unique and refreshing scone.

Also, feel free to experiment with these flavor combinations or create your own by mixing and matching ingredients to suit your taste preferences. Whether sweet or savory, scones offer endless possibilities for culinary creativity.

cranberry orange scones made with fresh milled flour batter in a bowl
Mixing the chopped cranberries in to the fresh milled flour scone batter.

Ingredients To Make Fresh Milled Flour Orange Cranberry Scones

Make The Scone Dough

  • 2&1/4 cup fresh milled flour 270g (I milled 90g of each Kamut, soft white, and hard white wheat)
  • 1/3 cup sugar 67g (can sub honey if you prefer)
  • 2&1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 TBSP cornstarch (can sub potato or tapioca starch or omit, but it makes the scones a bit lighter in texture)
  • 1/2 cup unsalted butter, cold & cubed 115g
  • 2/3 cup buttermilk 160g (Can sub kefir or whole milk+1TBSP vinegar)
  • 1 egg
  • 1 tsp vanilla extract
  • 1-2 tsp orange zest to taste.
  • 1 cup fresh or frozen cranberries 125g (roughly chopped)
  • Egg wash (1 egg with 1 tsp water)

Orange Glaze

  • 2/3 cup powdered sugar 65g
  • 1 TBSP orange juice (fresh squeezed is best! May need a tiny it of water to thin if still too thick to drizzle)
hand using a pastry brush to apply an egg wash on the dough disk.
Also, coating the scone dough with an egg wash helps to give a nice browned shine to the baked surface once they are done.

Instructions To Make These Fresh Milled Flour Cranberry Orange Scones

Make The Scone Dough

  1. Firstly, mill the flour. Then set it aside in the fridge to cool.
  2. In a small bowl, combine sugar, buttermilk, egg, vanilla, and orange zest. Mix to combine wet ingredients.
  3. Once the freshly milled flour has cooled a bit, whisk in the baking powder, baking soda, cornstarch, and salt.
  4. Put the cold cubed butter into the flour bowl, and use a pastry cutter or two forks to cut in the butter cubes into the flour until it it reaches a gravel texture. You still want some pieces of butter in there.
  5. Pour the wet ingredients into the dry ingredients, and stir until just combined. Make sure there is no dry ingredients left, it should all be moistened. Then, roughly chop the cranberries.
  6. Then, fold in the cranberry pieces.
  7. Lightly wet or oil your hands, and start to work the dough into a ball. Then, cover and let sit for 15 minutes so the fresh milled flour has time to absorb the liquids.

Shaping & Baking Fresh Milled Flour Scones

  1. Preheat the oven to 375*F. Prepare a baking sheet with parchment paper.
  2. Then, after the dough has rested, press the dough on the prepared baking sheet into a 1 inch thick disk. So this should be about a 7-8 inch diameter circle.
  3. Using a bench scraper or large knife, cut the the circle into 8 equal wedges. For scones with a softer, higher rise texture leave the scones in the circle. But, if you want crispier, firmer edges, then separate the wedges at least 1-2 inches apart to allow for the to spread while baking.
  4. Then prepare the egg wash with 1 egg and 1 tsp of water mixed together.
  5. Brush the tops with an egg wash.
  6. Bake for 18-25 minutes, or until golden brown, and baked through. (watch closely, overbaked scones will be dry!)
  7. Remove scones from the baking sheet, and onto a wire cooling rack. Be careful, because they are hot!
  8. Lastly, prepare the cranberry orange glaze, set it aside to wait until the scones have cooled at least 10-15 minutes before drizzling the cranberry orange glaze.
Fresh milled flour cranberry orange scones
I baked my fresh milled flour scones all together, so that they would be soft and have a higher rise.

How To Store Fresh Milled Flour Scones

For these scones, of course they are best enjoyed the same day they are baked. But, you can cover, and leave at room temperature for 2-3 days. For longer storage, let them cool completely, and then place in a freezer safe bag or container, and freeze for up to 3 months. (Store the scones without the glaze.)

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Cranberry Orange Scones Made With Fresh Milled Flour Printable Recipe

Fresh milled flour cranberry orange scone on a plate drizzled with orange glaze

Cranberry Orange Scones Made With Fresh Milled Flour

Each bite is a perfect balance of tart cranberries and citrusy orange zest, complemented by the wholesome richness of freshly milled flour. These scones boast a tender, crumbly texture that melts in your mouth, offering a satisfying contrast to the burst of tart fruity goodness in every mouthful. Whether enjoyed drizzled with orange glaze, or simply on their own, these scones elevate the classic tea-time treat to a whole new level of culinary bliss.
5 from 3 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer, Breakfast, Dessert
Cuisine American
Servings 8 scones

Ingredients
  

Scone Dough Ingredients

  • 2&1/4 cup fresh milled flour 270g I milled 90g of each Kamut, soft white, and hard white wheat
  • 1/3 cup sugar 67g can sub honey if you prefer
  • 2&1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 TBSP cornstarch can sub potato or tapioca starch or omit, but it makes the scones a bit lighter in texture
  • 1/2 cup unsalted butter 115g cold & cubed
  • 2/3 cup buttermilk 160g Can sub kefir or whole milk+1TBSP vinegar
  • 1 egg
  • 1 tsp vanilla extract
  • 1-2 tsp orange zest to taste.
  • 1 cup fresh or frozen cranberries 125g roughly chopped
  • Egg wash 1 egg with 1 tsp water

Make The Orange Glaze

  • 2/3 cup powdered sugar
  • 1 TBSP orange juice (fresh squeezed is best!) May need a tiny it of water to thin if still too thick to drizzle

Instructions
 

  • Firstly, mill the flour. Then set it aside in the fridge to cool.
  • In a small bowl, combine sugar, buttermilk, egg, vanilla, and orange zest. Mix to combine wet ingredients.
    hands grating an orange for orange zest in the wet ingredients
  • Once the freshly milled flour has cooled a bit, whisk in the baking powder, baking soda, cornstarch, and salt.
  • Put the cold cubed butter into the flour bowl, and use a pastry cutter or two forks to cut in the butter cubes into the flour until it it reaches a gravel texture. You still want some pieces of butter in there.
    hand holding gravel texture of flour and butter
  • Pour the wet ingredients into the dry ingredients, and stir until just combined. Make sure there is no dry ingredients left, it should all be moistened. Then, rough chop the cranberries
    Knife rough chopping cranberries
  • Then, fold in the cranberry pieces.
    cranberry orange scones made with fresh milled flour batter in a bowl
  • Lightly wet or oil your hands, and start to work the dough into a ball. Then, cover and let sit for 15 minutes so the fresh milled flour has time to absorb the liquids.
  • Preheat the oven to 375*F. Prepare a baking sheet with parchment paper.
  • After the dough has rested, press the dough on the prepared baking sheet into a 1 inch thick disk. Should be about a 7-8 inch diameter circle.
  • Using a bench scraper or large knife, cut the the circle into 8 equal wedges. For scones with a softer, higher rise texture leave the scones in the circle. But, if you want crispier, firmer edges, then separate the wedges at least 1-2 inches apart to allow for the to spread while baking.
    hands using a bench scraper to cut the dough circle into wedges
  • Prepare the egg wash with 1 egg and 1 tsp of water mixed together.
  • Brush the tops with an egg wash.
    hand using a pastry brush to apply an egg wash on the dough disk.
  • Bake for 18-25 minutes, or until golden brown, and baked through. (watch closely, overbaked scones will be dry!)
  • Remove scones from the baking sheet, and onto a wire cooling rack.
  • Prepare the cranberry orange glaze, set it aside to wait until the scones have cooled at least 10-15 minutes before drizzling the cranberry orange glaze.

Video

Notes

How To Store The Scones: For these scones, of course they are best enjoyed the same day they are baked. But, you can cover, and leave at room temperature for 2-3 days. For longer storage, let them cool completely, and then place in a freezer safe bag or container, and freeze for up to 3 months. (Store the scones without the glaze.)
Alternative Flour options:
If you don’t have Kamut: You can use half hard white and half soft white. OR sub spelt or Einkorn for the Kamut.
You can also sub hard red and soft red in for the white wheat. 
Keyword cranberry, fresh milled flour, fresh milled flour scones, freshly milled flour, orange, scones, whole grain, whole wheat

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10 Comments

  1. What can I say but Wow! These were great! My family really enjoyed them! My husband said moisture content was just right! High praise especially with FM flour as we all know. Thanks for sharing your recipe with us💜 would post a pic but I don’t see how too.

  2. Oh my these are delicious! Perfect recipe. You are my go-to for fresh milled flour recipes.
    Just wondering if they can be put together the night before and then in the fridge overnight to be baked in the morning like a biscuit recipe.

    1. Thank you so much! They probably could, but they may not get as good of a rise, because of the leaven agents being exhausted. Let me know how they turn out! Happy Baking!

  3. 5 stars
    These were delicious!! I was looking for a way to use up 2-1/4 cups of fresh-milled hard red wheat and was so glad to find your recipe. No cranberries so took your suggestion and did cinnamon raisin scones. Used all hard red wheat, about 3/4 cup raisins soaked in warm water 20 minutes, 1TB cinnamon and 1/4 tsp ground cloves (and no orange juice or zest). Also had to sub coconut oil for half the butter. My family generally does not like raisins in baked goods but they could not stop eating them-making them for the 3rd time today. Thank you for this wonderful recipe!

  4. 5 stars
    I just made these today for the first time. I used 100% kamut, as that’s what my son can tolerate. They were so delicious! I can’t wait to try variations. I also made your hot dog bun recipe. Kneading the dough for 20 minutes is a real game changer. Wow! Fluffiest whole grain yeast dough I’ve ever made, and I’ve made a lot (including recipes that use vital wheat gluten and soy lecithin) Game changer, for sure.

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