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Raspberry Scones

1 cup fresh or frozen raspberries 
1-3/4 cups flour 
3 tsp. baking powder 
1/4 cup sugar 
1/2 tsp. salt 
1/3 cup solid shortening  
2 large eggs whisked with 1/3 cup milk or cream 
Coarse sugar mixed with 1 tsp. 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. 

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.

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