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

Heat 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.