Ingredients and Directions


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.

Source : http://www.freecookingrecipes.net