Rose Petal Scones with Crème Fraîche and Champagne Rose Petal Jelly
Artisan Edibles Rose Petal Scone Mix
1 ½ cups of whipping cream
Assemble and bake as per directions on package.
1 Cup Whipping Cream
1 Cup Sour Cream
Tip 1: You can add a teaspoon of vanilla to the whipping cream before adding to the dry mix.
Tip 2: You can brush scones with a little cream and sprinkle with sugar before baking.
Tip 3: Makes about 12 large or 18 small scones
Combine whipping cream and sour cream in a jar and mix well. Cover jar with plastic wrap and let mixture sit at room temperature about 24 hours (the cream should be thick enough to mound on a spoon). Place tightly covered jar in the refrigerator for several hours so that the cream chills and thickens to a rich velvet texture. Another 24 hours is recommended. Crème Fraîche will last 7-10 days in the refrigerator.
Split the scones and serve with a generous layer of Crème Fraîche topped with Artisan Edibles Champagne Rose Petal Jelly.
Crème Fraîche is also delicious served with summer berry pies, grilled salmon with an additional dollop of Artisan Edibles Meyer Lemon Chutney and as a garnish on soup.