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Orange Cranberry Scones Baked in Teacups
High tea orange cranberry scones baked in teacups
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
cupcakes
Calories:
493
kcal
Author:
Stefani
Ingredients
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
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
493
kcal
|
Carbohydrates:
46
g
|
Protein:
6
g
|
Fat:
32
g
|
Saturated Fat:
19
g
|
Cholesterol:
142
mg
|
Sodium:
228
mg
|
Potassium:
292
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
1080
IU
|
Vitamin C:
0.8
mg
|
Calcium:
122
mg
|
Iron:
2.4
mg