Strawberries And Cream Poppyseed Scones

* Exported from MasterCook II *

Strawberries And Cream Poppyseed Scones

Recipe By :

Serving Size : 6 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup whipping cream
1/2 Cup dairy sour cream
1 Cup all-purpose flour
2 Tbsp brown sugar
2 Tsp poppyseed
1 Tsp baking powder
1/4 Tsp baking soda
1/4 Tsp salt
3 Tbsp margarine or butter
1/3 cup dairy sour cream
1 egg -- separated
Coarse sugar
2 Tbsp orange marmalade
2 caps sliced fresh strawberries
1 Tbsp orange-flavored liqueur or 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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NOTES : Authors: Fuller, Kristi
Citation: Better Homes and Gardens, April 1995 v73 n4 p182(1