Rich Raspberry Scones

Ingredients

• 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

Instructions

1. Heat oven to 350 degrees F.
2. In a large bowl, sift together flour, baking powder, sugar and salt.
3. Cut in Crisco with a pastry blender until mixture resembles coarse crumbs.
4. Gently stir in raspberries, taking care to keep them as whole as possible.
5. Whisk eggs with milk or Half-and-Half. Lightly stir into the flour mixture.
6. 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.
7. Brush with a bit of milk, then sprinkle with sugar-cinnamon.
8. Bake for 15 to 20 minutes or until lightly browned. Test with a wooden pick after 15 minutes of baking.