Recipes with Rose Petal Scone Mix

Strawberry Shortcakes with Artisan Edibles Rose Petal Scone Mix

Artisan Edibles Rose Petal Scone Mix
1 1/2 cups whipping cream
1 cup of whipping cream
1 tsp.  Artisan Edibles Champagne Rose Petal Jelly

Prepare Rose Petal Scone Mix as directed (includes the addition of 1 1/2 cups whipping cream).   Shape the dough to desired thickness and use a heart shaped cookie cutter to cut out the scones.  Bake as directed.  While the scones are baking, whip the cup of cream and add a teaspoon of  Artisan Edibles Champagne Rose Petal Jelly to sweeten the cream.  Slice the scones when cool and top with whipped cream mixture and sliced strawberries.

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.
Crème Fraîche:
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.