1 cup plus 3 tablespoons cold heavy whipping cream, divided
½ teaspoon vanilla extract
Instructions
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, cardamom, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in cantaloupe.
In a small bowl, whisk together 1 cup plus 2 tablespoons cold cream and vanilla extract. Add to flour mixture, stirring 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 by patting dough and folding it in half until smooth, 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 1⅞-inch fluted round cutter dipped in flour*, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones on prepared baking sheet.
Brush tops of scones with remaining 1 tablespoon cream and sprinkle with remaining 1 teaspoon sugar.
Bake until edges of scones are golden brown, 15 to 20 minutes. Serve warm or at room temperature.
Notes
*We used Bobs Red Mill Gluten Free 1-to-1 Baking Flour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/gluten-free-cantaloupe-scones/