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RASPBERRY SCONES




List of Ingredients



• 1 CUP FRESH OR FROZEN RASPBERRIES
  
• 1 3/4 CUPS FLOUR
  
• 3 TEASPOONS BAKING POWDER
  
• 1/4 CUP SUGAR
  
• 1/2 TEASPOON SALT
  
• 1/3 CUP BUTTER FLAVORED VEGETABLE SHORTENING
  
• 2 LARGE EGGS WHISKED WITH 1/3 CUP MILK OR HEAVY CREAM
  
• CINNAMON SUGAR MIXTURE
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. SIFT TOGETHER IN A BOWL THE FLOUR, BAKING POWDER, SUGAR AND SALT. CUT IN SHORTENING WITH A PASTRY BLENDER OR WITH YOUR FINGERS UNTIL MIX RESEMBLES COARSE CRUMBS. GENTLY STIR IN RASPBERRIES, TRYING NOT TO SMASH THEM.
   
3. LIGHTLY STIR IN EGG MIXTURE. TURN OUT THE DOUGH ONTO A FLOURED BOARD. HANDLING AS LITTLE AS POSSIBLE, SHAPE THE DOUGH INTO TWO ROUNDS ON A COOKIE SHEET( APPROXIMATELY 6" IN DIAMETER AND 3/4" THICK). WITH A SHARP KNIFE, SCORE EACH CIRCLE INTO WEDGES. BRUSH WITH A LITTLE MILK AND SPRINKLE WITH THE SUGAR/CINNAMON MIXTURE.
   
4. BAKE 15 TO 20 MINTUES OR UNTIL LIGHTLY BROWNED AND RISEN.
   
5. TEST FOR DONENESS WITH A CAKE TESTER 15 MINUTES INTO THE BAKING.