Dried Cantaloupe Scones
Makes approximately 12
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.
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
• 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 folding 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
