Posted by: Tuddles Wed, 10 Mar 2004, at 4:02 a.m.
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 solid shortening (Crisco)
2 large eggs whisked with 1/3 cup milk or cream
Demerara sugar mixed with 1 teaspoon cinnamon for topping
Heat oven to 350 degrees. Sift together flour, baking powder, sugar, and salt in
a large bowl. Cut in shortening until mix resembles coarse meal. Gently stir in
the raspberries, trying not to squish them. Lightly stir in egg mixture.. Turn
out the dough onto a floury board. Handling as little as possible, shape the
dough into two rounds on a cookie sheet (each approximately 6 inches in
diameter, 3/4 inch deep). With a sharp knife, score each scone into 6 wedges.
Brush with a little milk, then sprinkle with the sugar and cinnamon mix. Bake 15
to 20 minutes until risen and brown. Test for doneness with a toothpick at 15
minutes. Serve in a napkin-lined basket with butter curls.