Rich Raspberry Scones
Ingredients: 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 Directions: 1. Preheat oven to 350 degrees. 2. 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. 3. Whisk eggs with milk or half-and-half. Lightly stir into the flour mixture. 4. 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. 5. Bake for 15 to 20 minutes or until lightly browned. Test with a wooden pick after 15 minutes of baking. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
