*  Exported from  MasterCook II  *
                  Strawberries And Cream Poppy Seed Scones
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Scones
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Cup           cream
      1/2  Cup           sour cream
    1      Cup           all-purpose flour
    2      Tbsp          brown sugar
    2      Tsp           poppy seeds
    1      Tsp           baking powder
      1/4  Tsp           baking soda
      1/4  Tsp           salt
    3      Tbsp          margarine
      1/3  cup           sour cream
    1                    egg -- separated
                         Coarse sugar
    2      Tbsp          orange marmalade
    2      caps          strawberries -- sliced
    1      Tbsp          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
 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