Fruit Scone Fingers

The dough for these scones is scored into finger shapes before it's baked. You can separate the fingers into individual servings after they have finished baking. Serve with butter and jam for an afternoon snack with coffee or tea or put them out for a breakfast treat.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
3/4 cup California Raisins
2/3 cup buttermilk
1 egg, separated
1 tablespoon confectioners sugarPreheat the oven to 375 F. Grease a 9-inch square cake pan and line the bottom with wax paper. In a large bowl, combine the flour, cream of tartar, baking soda, salt, and butter Using your fingers, work the mixture until it resembles fine dough bread crumbs. Add sugar and raisins and mix well.

In a medium bowl, whisk the buttermilk and egg yolk. Mix into the dry ingredients until the dough just comes together. Spread the dough evenly in the prepared pan. With a floured knife, score the dough into finger shapes about 1 inch wide and 41/2 inches long. Brush with egg white and dust with confectioner's sugar. Bake for 15 to 20 minutes, or until golden. Serve warm.