Bake at 300 degrees about 1 hour until edges just begin to turn golden but top remains pale golden color. Remove from oven and immediately cut 3 rows lengthwise and 3 rows across, cutting through to bottom. Remove shortbread from pan. Place pieces on individual plates. Top each with 1 scoop raspberry ice cream.
Spoon raspberries over and serve.
Makes 9 servings. Golden Cornmeal Shortcakes With Blueberries and Cream Cornmeal adds crunch and an inviting golden color to these shortcakes. Use a knife to split these especially tender shortcakes. Any kind of berries, such as strawberries or raspberries, can be substituted for the blueberries. Sift flours, baking powder, baking soda and salt into large bowl of electric mixer.