Rich Raspberry Scones

 

1 cup fresh or frozen raspberries 1 3/4 cups all−purpose flour 3 teaspoons baking powder 1/4 cup granulated sugar 1/2 teaspoon salt 1/3 cup butter−flavor Crisco® 2 large eggs 1/3 cup milk or half−and−half Cinnamon−sugar mixture

Preheat oven to 350 degrees F.

In a large bowl, sift together flour, baking powder, sugar and salt. Cut in Crisco with a pastry blender until mixture resembles coarse crumbs. Gently stir in raspberries, taking care to keep them as whole as possible.

Whisk eggs with milk or half−and−half. Lightly stir into the flour mixture.

Turn dough out onto a floured board, handling as little as possible. Shape the dough into two (6−inch diameter x 3/4−inch thick) rounds. Score each circle into wedges with a sharp knife. Brush with a bit of milk, then sprinkle with sugar−cinnamon.

Bake for 15 to 20 minutes or until lightly browned. Test with a wooden pick after 15 minutes of baking.