| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 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 |
Margarine |
| 1/3 |
c |
Sour cream |
| 1 |
|
Egg; separated |
|
|
Coarse sugar |
| 2 |
tb |
Orange marmalade |
| 2 |
|
Caps strawberries; sliced |
| 1 |
tb |
Orange juice |
INSTRUCTIONS
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.
NOTES : Authors: Fuller, Kristi
Citation: Better Homes and Gardens, April 1995 v73 n4 p182(1
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