If you’re looking for a delicious and nutritious baked good for the holidays, these Fresh Milled Sourdough Orange Cranberry Scones are the perfect choice. Lightly sweet, full of bright cranberry flavor, and made with whole grain fresh milled flour, these festive scones offer all the comfort of traditional baking with the added benefits of real nutrition. Scones are one of my family’s favorite quick breakfasts and “grab-and-go” snacks—less sugar than a cookie, but every bit as satisfying!

orange cranberry scones with orange glaze laying on a wood counter

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Why Fresh Milled Flour Makes a Better Scone

Using fresh milled flour instantly elevates this recipe. When you mill your own grains, you keep all the vitamins, minerals, natural oils, and fiber intact—nutrients that are lost in store-bought flour. The result? A richer flavor, better texture, and a scone that’s actually nourishing. If you’re searching for a whole grain scone recipe, this one checks every box.

The Benefits of Sourdough in Baking

These orange cranberry scones can be made with active sourdough starter or discard, giving them a subtle tang that pairs beautifully with cranberries and orange. I recommend using starter that has been fed within 24 hours to avoid having it taste too strong. After cutting the scones I like to refrigerate for up to a day to allow for a longer fermentation. Then bake according to the instructions. If you do not have sourdough starter, simply omit and continue the rest of the recipe as normal.

Making Fresh Milled Sourdough Orange Cranberry Scones in Advance

Scones bake from frozen beautifully. Simply mix, cut, and place the scones on a pan to freeze until solid, then you can transfer to a bag or smaller container. I really like these pans with lids for flash freezing or fermenting in the refrigerator. When ready to bake simply place them on a pan straight from the freezer and bake. I decrease the oven temp to 350 degrees so they do not get too brown. You will need to add 5-10 minutes to the bake time.

Making Scones with a Bosch Mixer

The easiest way to mix the butter into the flour is to use a Bosch mixer with the wire whip attachment or food processor. Simply mix the dry ingredients, chop the butter and pulse about 10 times to get the butter well dispersed and about pea sized. If you do not have a Bosch or food processor, grate one stick of cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs.

mixer image showing how finely to mix butter

Mix until the small pieces of butter are coated with flour and create pea-sized coarse crumbs

Variations to the Fresh Milled Sourdough Orange Cranberry Scones Recipe

Orange Cranberry is one our favor flavors for winter, but there are so many ways to adapt this recipe. Skip the orange zest and add white chocolate chips for a White Chocolate Cranberry. With the base recipe you can add fruit, chocolate chips, different zest or spices to create the flavor you want.

Scone Ingredients:

300 grams soft white wheat (2 1/2 cups)
100 grams cane sugar (1/2 cup)
1 tbsp baking powder
1/2 tsp salt
8 tbsp cold butter – 1 stick
1 cup fresh or frozen cranberries, chopped
zest of one orange (1-2 tbsp)
100 grams sourdough starter (discard or fed)
120 grams heavy cream (1/2 cup)
1 egg

Scone Instructions:

In a large mixing bowl, combine 2 1/2 c flour, 1/2 c sugar, 1 T baking powder, and 1/2 tsp salt, and whisk together.
Grate one stick of cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs. Stir in the orange zest and chopped cranberries.
In a medium bowl, whisk together 1/2 c sourdough discard, 1 egg, ½ c heavy cream.
Pour the wet ingredients into the dry ingredients. Mix the scone dough until the mixture is combined. Be careful not to overmix the dough.
Turn out the dough onto a clean surface and pat the dough into an 8-inch circle, about 3/4 of an inch thick. Cut it into 8 equal wedges with a bench scraper or a large knife.
Place wedges on a cookie sheet with parchment paper with space in between them. Chill in the freezer for 30 minutes while the oven preheats.
Preheat the oven to 400 degrees f. With a pastry brush, brush the tops of the scones with extra cold cream and sprinkle with coarse sugar, if desired. Bake the scones for 20-25 minutes, or until the top of the scones are golden brown. Remove and serve warm!

orange cranberry scone dough, shaped and cut on counter

Pat the dough into an 8-inch circle, about 3/4 of an inch thick. Cut it into 8 equal wedges with a bench scraper.

Glaze Ingredients:

2 tbsp butter
1/4 cup freshly squeezed orange juice
1 cup powdered sugar

Orange Glaze Instructions:

Melt butter in a small bowl.
Juice one orange and add 1/4 cup juice to the butter.
Add about 1 cup of powdered sugar, until you reach your desired consistency.
Use a spoon to drizzle the glaze on the tops of the scones with the sweet orange glaze.

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