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.
