Orange Cranberry Scones Baked in Teacups
High tea orange cranberry scones baked in teacups
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 12 cupcakes
- 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.
Calories: 493kcal | Carbohydrates: 46g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 142mg | Sodium: 228mg | Potassium: 292mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1080IU | Vitamin C: 0.8mg | Calcium: 122mg | Iron: 2.4mg