Features of "Strawberries And Cream Poppy Seed Scones"

Served as breakfast. Vegetarian dish.

Serves: 6

Ingredients for "Strawberries And Cream Poppy Seed Scones"
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1/2 cup Cream
1/2 cup Sour Cream
1 cup all-purpose Flour
2 Tablespoon brown Sugar
2 teaspoon Poppy Seeds
1 teaspoon Baking powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
3 Tablespoon Margarine
1/3 cup Sour Cream
1 Egg, separated
Coarse Sugar
2 Tablespoon Orange Marmalade
2 cups Strawberries, sliced
1 Tablespoon Orange juice

Method of cooking "Strawberries And Cream Poppy Seed Scones"

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, poppy seed, 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 F. 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.