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.