I love that scones aren’t quite as sweet as most cakes. I used to think that they were less caloric than other baked goods, but I was deceived. They are loaded with butter and cream and worth every single calorie you’ll get from them!
These high tea cupcakes are made with dried cranberries and flavored with a hint of orange, but you could just as easily make them with chocolate chips, raisins, or currants. For extra pizazz, they can be topped with some jam and clotted cream.
If you don’t have oven-safe teacups, you can bake the same recipe as scones (by putting balls of dough directly onto an oiled cookie sheet) or as traditional cupcakes (in cupcake tins) as shown above.
High Tea Cupcake Recipe
I got the recipe for these high tea cupcakes from Barefoot Contessa. I modified her scone recipe to bake in teacups. I also added some orange extract to kick up the orange flavor a bit and decreased the amount of salt (I’m not a big salt fan). Below is my modified version of her recipe.
High Tea Cupcakes – Orange Cranberry Scones Baked in Teacups
High tea orange cranberry scones baked in teacups
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 Tablespoons baking powder
- 1 teaspoon kosher salt
- 1 Tablespoon grated orange zest
- 3/4 pound unsalted butter cold, diced
- 4 extra-large eggs lightly beaten
- 1 cup heavy cream cold
- 1/4 teaspoon orange extract
- 1 cup dried cranberries
In the bowl of an electric mixer fitted with a paddle attachment, mix flour, sugar, baking powder, salt, and orange zest.
Add the cold butter and mix at the lowest speed until the butter is the size of peas.
In a separate bowl, combine the eggs, heavy cream, and orange extract.
With the mixer on low speed, slowly pour the wet mixture into the flour and butter mixture.
Mix until just blended. The dough will look lumpy!
Mix the cranberries into the batter.
Using your hands (it's more fun this way), make balls of dough that will fill your teacups about 3/4 full. (Make sure the teacups are oven safe!)
Drop the balls of dough in the cups.
Place cups on a cookie sheet and bake at 400 F for about 20 minutes or until the tops are slightly browned.