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Cantaloupe Scones

Organic Tropical Blend Black Tea (hot or cold)

SAVORIES

Carrot, Pineapple, and Cream Cheese Triple Stacks Caprese Canapés

Beet, Cucumber, and Pita Flower Canapés

Osmanthus Oolong (hot) or Iced Tea Blend (cold)

SWEETS

Pineapple-Coconut Bars

Apricot-Thyme Shortbread Cookies

Berry Creamy Matcha Roulade

Cantaloupe Scones

Makes 16

2 cups all-purpose flour
⅓ cup plus 1 teaspoon granulated sugar, divided
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold salted butter, cubed
1 cup chopped dried cantaloupe*
¾ cup plus 1 tablespoon cold heavy whipping cream, divided
½ teaspoon vanilla extract

• Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.

• In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Add cantaloupe, stirring to combine.

• In a liquid-measuring cup, whisk together