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

Preparation:

Preheat oven to 350 degrees F. 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.
Whisk eggs with milk or half-and-half. Lightly stir into the flour mixture.
Turn dough out onto a floured board, handling as little as possible. Shape the dough into two rounds.
Score each circle into wedges with a sharp knife. Brush with a bit of milk. Sprinkle with cinnamon-sugar.
Bake for 15 to 20 minutes or until lightly browned. Test with a wooden pick after 15 minutes of baking.