High Tea "Cupcakes" - Orange Cranberry Scones in Tea Cups

Thanks to The Cupcake Project for posting this great recipe!



6 teacups and 16 normal cupcakes.

• 4 C all-purpose flour
• 1/4 C sugar
• 2 T baking powder
• 1 t kosher salt
• 1 T grated orange zest
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, lightly beaten
• 1 C cold heavy cream
• 1/4 t orange extract
• 1 C dried cranberries

1. In the bowl of an electric mixer fitted with a paddle attachment, mix flour, sugar, baking powder, salt, and orange zest.
2. Add the cold butter and mix at the lowest speed until the butter is the size of peas.
   
3. In a separate bowl, combine the eggs, heavy cream, and orange extract.
4. With the mixer on low speed, slowly pour the wet mixture into the flour and butter mixture.
   
5. Mix until just blended. The dough will look lumpy!
   
6. Mix the cranberries into the batter.
7. 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!)
   
8. Drop the balls of dough in the cups.
9. Place cups on a cookie sheet and bake at 400 F for about 20 minutes or until the tops are slightly browned.

*Author of The Cupcake Project notes..."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)"