Festive Cranberry Orange Scones with Fresh Milled Flour

Close your eyes and picture it, a cozy morning in front of a warm fireplace, wrapped in a soft blanket, Christmas tree lights twinkling, with a piping hot cup of coffee and a fresh-baked cranberry orange scone with fresh milled flour and toasted pecans.  A festive and delicious way to start the day!

Fresh Milled Flour Scone Dough

There is a noticeable moisture difference in scone dough when using fresh milled flour.  For a tender and moist interior the scone dough will need to be wetter than you’re used to with store-bought flour. Fresh milled flour is thirsty!  Don’t be alarmed when you’re forming the scone dough into a disc.   Dust your hands with flour to prevent the dough from sticking.

Food Processor Scone Steps:

• Add the dry ingredients, including fresh milled flour, sugar, baking soda, baking powder and salt to the food processor. Pulse multiple times to combine.

• Add very cold butter, cut into 4-5 pieces, and pulse until mixture resembles coarse crumbs, with butter pieces no larger than pea-sized.

• Add the combined COLD wet ingredients and orange zest. Pulse 2-3 times, then scrape down sides.

• Add the toasted chopped pecans and craisins. Pulse 2-3 times, just until mixture clumps up, as shown below

• Form into a disc, 1 inch thick and cut into 8 wedges. This bench scraper is very helpful, link here.

• Transfer to a tray and freeze for at least an hour. Then bake to perfection or transfer to freezer bags for later!

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Festive Cranberry Orange Scones with Fresh Milled Flour

The perfect festive holiday breakfast treat with toasted chopped pecans, craisins and orange citrus glaze.

Course Breakfast

Servings 8 people

Author Laura M.

Ingredients

• 150 grams hard white wheat berries
• 60 grams soft white wheat berries
• 1/3 cup sugar
• 2 1/2 tablespoons baking powder
• 1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 cup butter cold, cut into 5 pieces
• 1/2 cup buttermilk
• 1 egg
• 1 tsp orange zest one orange
• 1/2 cup dried cranberries whole or chopped
• 1/2 cup pecans chopped and toasted (and cooled)

Glaze

• 1 cup powdered sugar
• 2-3 tablespoons orange juice

Instructions

• Line a metal tray with parchment paper, set aside.
• In a small bowl, whisk together the buttermilk and egg, cover and return to the refrigerator until you’re ready for it.
• Mill wheat berries, place in the bowl of a food processor. Add sugar, baking powder, baking soda and salt. Pulse a few times to combine. Add the cold butter pats, pulse a few times, until mixture resembles coarse crumbs (no butter pieces larger than pea-sized).
• Add the cold buttermilk and egg mixture and the orange zest, pulse just one or two times, scrape the sides, add the toasted pecans and cranberries and pulse a few times until mixture starts to clump together.
• Dump onto a lightly floured surface and form into a disc, 1 inch thick. Cut into 8 wedges and place onto prepared tray. Freeze for 1 hour and bake or transfer to a freezer ziplock bag until ready to bake.
• Preheat oven to 400 degrees. Bake for 16-20 minutes until toothpick inserted in center comes out clean. Let cool 5-10 minutes before glazing.
• To make the glaze: combine powdered sugar and 2 tablespoons orange juice, whisk until smooth and add more fresh orange juice as needed. Drizzle over baked scones.