* Exported from MasterCook II *

Strawberries And Cream Poppy Seed Scones

Recipe By : Kristi Fuller
Serving Size : 6 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Cream
1/2 c Sour cream
1 c All-purpose flour
2 tb Brown sugar
2 ts Poppy seeds
1 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
3 tb Butter
1/3 c Sour cream
1 Egg -- separated
Coarse sugar
2 tb Orange marmalade
2 c Strawberries -- sliced
1 tb 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
until serving time.

Stir together flour, brown sugar, poppy seeds, baking powder, baking
soda, and salt. Cut in butter until mixture resembles coarse crumbs.
Combine the 1/3 cup sour cream and egg yolk; add to dry mixture. Stir
just until 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" circle
(1/2" 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?F oven for 12 to 15 minutes. Remove from pan.
Cool for 5 minutes. Break scones apart.

To serve, stir marmalade into cream mixture. If necessary, stir in
about 1 tb 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.

Yield: 6 Servings

Per serving: 316 cal, 19 g fat, 9 g sat fat, 75 mg chol,
292 mg sodium, 32 g carbs, 2 g fiber, 4 g pro

Recipe FROM: Better Homes & Gardens, Apr 1995


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