Rich Raspberry Scones

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  • 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


  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.