Ground cardamom and dried cantaloupe give these cream-based scones the taste of summertime that can be enjoyed all year long.
Gluten-free Cantaloupe Scones
Serves: 18 scones
- 2 cups gluten-free all-purpose flour*
- ⅓ cup plus 1 teaspoon granulated sugar, divided
- 2 teaspoons baking powder
- ½ teaspoon ground cardamom
- ½ teaspoon fine sea salt
- 4 tablespoons cold unsalted butter, cubed
- ¾ cup chopped dried cantaloupe
- 1 cup plus 3 tablespoons cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- 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.
*We used Bobs Red Mill Gluten Free 1 to 1 Baking Flour.