Recipe

Fruit Scone Fingers

Individual scone fingers served with butter and jam.

Details

Yields 18 fingers
Serves:

INGREDIENTS

1-1/2 c. all purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
6 tbsp. butter, cut up
1/2 c. granulated sugar
2-1/4 c. California raisins
2/3 c. buttermilk
1 egg, separated
1 tbsp. powdered sugar

PROCEDURE

Preheat oven to 375°F. Grease a 9-inch square cake pan and line bottom with wax paper. In a large bowl, combine flour, cream of tartar, baking soda, salt and butter. Using your fingers, work mixture until it resembles fine bread crumbs. Add sugar and raisins and mix well. In a medium bowl, whisk buttermilk and egg yolk. Mix into dry ingredients until the dough just comes together. Spread dough evenly in prepared pan. With a floured knife, score dough into finger shapes about 1 inch wide and 4 1/2 inches long. Brush with egg white and dust with powdered sugar. Bake for 15 to 20 minutes, or until golden. Serve warm.

From: Home Made Best Made, a Reader's Digest Cookbook

Nutrition Information (per serving)

Calories 170(24% from fat); Total Fat 4.5g (sat 2.5g, mono 1g, poly 0g); Cholesterol 20mg; Protein 2g; Carbohydrates 30g; Fiber 1g; Iron 1mg; Sodium 120mg; Calcium 22mg