Preheat oven to 350°.

Line a rimmed baking sheet with parchment paper.

In a large mixing bowl, combine flours, sugar, baking powder, salt,
and cream of tartar, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.

In a liquid-measuring cup, combine cream and rose extract, stirring
well. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream,
1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.

Turn out dough onto a lightly floured surface. Knead gently 3
to 4 times. Using a rolling pin, roll dough to a ½-inch thickness. Using
a 2-inch fluted round cutter, cut 15 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.

Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 15 minutes.

In a medium saucepan, combine strawberries, raspberries, sugar, orange zest, and orange juice. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat to low, and cook, stirring frequently, until mixture thickens, approximately 30 minutes.

Pour jam into a heatproof bowl, and place bowl in a larger bowl filled with crushed ice. Let jam cool, stirring occasionally.

Transfer jam to an airtight container, and refrigerate for up to 3 weeks, or freeze for up to 1 year.