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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.