*  Exported from  MasterCook  *

                 Strawberries And Cream Poppy Seed Scones

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           cream
     1/2  cup           sour cream
   1      cup           all-purpose flour
   2      tablespoons   brown sugar
   2      teaspoons     poppy seeds
   1      teaspoon      baking powder
     1/4  teaspoon      baking soda
     1/4  teaspoon      salt
   3      tablespoons   margarine
     1/3  cup           sour cream
   1                    egg -- separated
                        coarse sugar
   2      tablespoons   orange marmalade
   2                    caps strawberries -- sliced
   1      tablespoon    orange juice

In a small bowl stir together whipping cream and the sour cream.  Cover; let
stand for 4 hours at room temperature to thicken.  Chill till serving time.

Stir together flour, brown sugar, poppyseed, baking powder, baking soda,
and salt.  Cut in margarine or butter till mixture resembles coarse crumbs.
Combine the 1/3 cup sour cream and egg yolk; add to dry mixture.  Stir just
till moistened.

On a lightly floured surface knead dough gently for 10 to 12 strokes.  On an
ungreased baking sheet, pat or roll dough into a 6-inch circle (1/2 inch
thick).  Cut dough into six wedges.  Do not separate wedges.  Brush tops with
slightly beaten egg white.  Sprinkle with coarse sugar.  Bake in a
425[degrees] oven for 12 to 15 minutes.  Remove from pan.  Cool 5 minutes.
Break scones apart.

To serve, stir marmalade into cream mixture.  (If necessary, stir in about 1
tablespoon milk to thin to desired consistency.) Toss berries with liqueur
or juice.  Cut scones in half; place bottoms on six dessert plates.  Divide
berries among each serving.  Top with cream mixture and scone tops.  Makes 6
servings.

Nutrition facts per serving: 3 16 cal., 19 g total fat (9 g sat.  fat), 75
mg chol., 292 mg sodium, 32 g carbo., 2 g fiber, 4 g pro.  Daily Values: 25%
vit.  A, 48% vit.  C.


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