Ruby Rose Tea Biscuits
Serves: 9
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon fine sea salt
- ½ cup cold unsalted butter, grated
- ¾ cup whole milk
- 2 tablespoons Raspberry Jam (recipe follows)
- 9 fresh raspberries
- Rose Cream (recipe follows)
Instructions
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Stir in butter and mix until mixture resembles coarse crumbs. Add milk and stir until just combined.
- Turn out dough onto a lightly floured surface and knead until a smooth dough forms. Pat into a ½-inch-thick rectangle. Using a 2¼-inch round cutter dipped in flour, cut 9 biscuits, rerolling scraps once, and place on prepared baking sheet.
- Dip a finger in flour and press a deep well into the top of each biscuit. Spoon a heaping ½ teaspoon Raspberry Jam into each well. Freeze until firm, about 15 minutes.
- Bake until golden brown and puffed, 10 to 12 minutes. Top each with a raspberry and serve with Raspberry Jam and Rose Cream.
Raspberry Jam
Serves: 3 cups or 1 cup seedless
Ingredients
- 6 cups fresh raspberries
- 4 cups granulated sugar
- 2 tablespoons lemon juice
Instructions
- Place raspberries in a medium pot and mash with a spoon.
- Heat over medium heat until softened, 7 to 10 minutes. Stir in sugar and lemon juice.
- Cook over medium heat, stirring frequently, until thickened and bubbly and a candy thermometer registers 220°, 35 to 40 minutes.
- Strain through a fine-mesh sieve and discard seeds, if desired. Let cool completely. Transfer to an airtight container. Refrigerate up to 1 week.
Rose Cream
Serves: Makes 1½ cups
Ingredients
- ½ cup heavy whipping cream
- 1 tablespoon crushed organic dried rose petals
- 1 teaspoon granulated sugar
- ½ cup mascarpone
- Garnish: organic dried rose petals
Instructions
- In a small saucepan, heat cream and rose petals over medium heat until steaming (do not boil). Remove from heat and let cool completely. Strain and refrigerate until cold, about 30 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream and sugar until stiff peaks form. Fold in mascarpone. Garnish with dried rose petals, if desired.
