Miss Rosemarie’s Tearoom, which was located in Birmingham, Alabama, and shuttered more than a decade ago, often served drop scones made with bits of dried cantaloupe. Phyllis was always delighted when this flavor was on the menu. Our version pays homage to theirs but requires a cutter.
Dried Cantaloupe Scones
Makes approximately 12
Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar, divided
- 4 teaspoons baking powder
- ¾ teaspoon fine sea salt
- ½ cup cold unsalted butter, cubed
- ¾ cup minced dried cantaloupe
- 1¼ cups plus 1 tablespoon cold heavy whipping cream, divided
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in cantaloupe. Using a fork, stir in 1¼ cups cream just until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and fold-ing it in half 3 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones 2 inches apart on prepared baking sheet. Freeze until firm, approximately 15 minutes.
- In a small bowl, whisk together egg and remaining 1 tablespoon cream to make an egg wash. Brush tops of cold scones with egg wash. Sprinkle tops with remaining 1 tablespoon sugar.
- Bake until scones are golden brown, 16 to 20 minutes. Let cool on baking sheet for 5 minutes. Serve warm.
Notes
RECOMMENDED CONDIMENTS:
Clotted cream
Orange marmalade
Clotted cream
Orange marmalade
