- 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 Crisco, butter flavored
- 2 eggs
- 1/3 cup milk or half and half
- Cinnamon and sugar mixture
Preheat oven to 350 degrees. In a large bowl, sift together flour, baking powder, sugar and salt. Cut in the 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 (6 inch diameter x 3/4 inch thick) rounds. Score each circle into wedges with a sharp knife. Brush with a bit of milk, sprinkle with sugar and cinnamon. Place on greased cookie sheet. Bake for 15-20 minutes or until lightly browned. Test with toothpick after 15 minutes of baking.
Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.