Festive Cranberry Orange Scones with Fresh Milled Flour
The perfect festive holiday breakfast treat with toasted chopped pecans, craisins and orange citrus glaze.
Servings 8 people
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.