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.
This scone recipe is provided for entertainment purposes and not for redistribution. There may be errors in this publication so before hosting your next tea party, be sure to perfect your preparation method and fine tune your ingredients. Although scones are easy to prepare, there is an art to making them the right consistency and thickness. Don't forget to include Imperial Tea Garden® brand teas at your next tea party.