Fruit Scone Fingers

Individual scone fingers served with butter and jam.
  • Yields 18 fingers
  • Details


    • 1 1/2 cups all-purpose flour
    • 1 teaspoon cream of tartar
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 6 tablespoons butter, cut up
    • 1/2 cup granulated sugar
    • 2 1/4 cups California raisins
    • 2/3 cup buttermilk
    • 1 egg, separated
    • 1 tablespoon powdered sugar


    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 Facts Per Serving

    Calories 170 (24% from fat); Total Fat 4g (sat 2.5g, mono 1g, poly 0g, trans 0g ); Cholesterol 20mg; Protein 2g; Carbohydrate 30g; (Dietary Fiber 1g; Sugars 21g; ); Iron 1mg; Sodium 120mg; Calcium 22mg; Potassium 210mg

    This recipe is found in the following categories:

    Special Diet

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