strawberry poppyseed scones

Serving Size: 6
Category: Scones
-------- ------------ --------------------------------
1/2 cup Whipping cream
1/2 cup Dairy sour cream
1 cup All-purpose flour
2 tablespoons Brown sugar
2 teaspoons Poppyseed
1 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
3 tablespoons Margarine or butter
1/3 cup Dairy sour cream
1 Egg -- separated
Coarse sugar
2 tablespoons Orange marmalade
2 cans Sliced fresh strawberries
1 tablespoon Orange-flavored liqueur

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] 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.