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.
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.
- 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.
- 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
- Then, fold in the cranberry pieces.
- 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.
- Prepare the egg wash with 1 egg and 1 tsp of water mixed together.
- Brush the tops with an egg wash.
- 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.