Preheat oven to 375 degrees.
Chop cold butter and set aside. Zest 2 oranges into a small dish and then cut those two in half and squeeze as much of the juice as possible into a separate dish. (The remaining oranges are to serve with baked scones).
In a large mixing bowl, stir together flours, sugar, wheat germ, baking powder, and salt. Then fold in applesauce and chopped butter. Stir until a course crumb forms. (Sometimes hands work best when doing this step).
Stir in dried cranberries and orange zest.
In a separate bowl, mix together the vanilla, egg, milk, and the juice from the oranges.
Pour wet ingredients into the dry, and stir until you have a dough. Turn onto a floured surface and knead for a minute or two to make sure it is fully incorporated. Roll out into 1/2 inch thickness and cut into circles with a cookie or biscuit cutter.
Place scones 2 inches apart on a cookie sheet, and bake for 15-20 minutes or until browned.
Serve with orange wedges on the side.