INGREDIENTS:3 ½ cups all-purpose flour
3 ¾ tsp. baking powder
3 Tbsp. granulated sugar
1 tsp. salt
6 Tbsp. vegetable shortening
¾ cup milk
2 large eggs, slightly beaten
¼ cup fresh raspberries, cut into quartersDIRECTIONS:Preheat oven to 450°F. In a bowl, combine flour, baking powder, sugar and salt. Stir well with fork to blend. Add shortening and blend in, using a pastry blender or two forks, until the mixture resembles fine breadcrumbs. Do not over mix.
Stir in milk and about ¾ of beaten egg mixture (reserve remaining egg for glaze). Slowly add berries only to combine. Mix only until dry ingredients are moistened. Gather dough into a ball and press so it holds together.
Lightly dust a surface with flour and turn dough out onto surface. Knead lightly about 5 times. Pat dough into a circle ½ inch thick. Cut dough into 12 pie shapes. Brush reserved egg onto top of the dough and sprinkle a little sugar on top of brushed egg. Place scones 1 inch apart on baking sheet and bake until golden brown, about 10-12 minutes. Serve hot.SERVINGS:12 servingsFrom:Chef George Geary, formerly of DisneylandPHOTO CREDIT:Photo Credit: DRISCOLL’S
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