Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts
1 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup rolled oats
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
5 tablespoons chilled butter, cut into small pieces
3/4 cup nonfat-sour cream (a little over ¾ cup is fine too)
2 teaspoons vanilla extract, divided
1/3 cup chopped dried cranberries
1/3 cup coarsely chopped macadamia nuts
1/2 cup powdered sugar
4 teaspoons reduced-fat milk
3 tablespoons raspberry jam – sugar free
Preheat oven to 400 F
Place oats in a food processor. Process until finely ground
Add flours, brown sugar, baking powder, baking soda, salt, cinnamon, and allspice to a food processor. Pulse 3 times
Add butter; pulse 5 times until mixture resembles coarse meal. Be very careful – Don’t over beat.
Add 1 tsp vanilla and sour cream; pulse 3 times or just until combined ( DO NOT over-mix). If you’re afraid you might over-mix, you can transfer the mixture into a big bowl and add sour cream and vanilla. Use spatula to mix. If you over-mix, the mixture will be too runny.
Add cranberries, and nuts. Use spatula to mix well.
Turn dough out onto a lightly floured surface; knead lightly 3 times. Roll dough to a 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter
Place cut dough on a baking sheet. Use a watermelon scoop or small round spoon to press in a middle of each cut though to make a half hole for raspberry jam
Mix together jam and the remaining vanilla extract.
Add 1/2 teaspoon of jam into a hole. Don’t over put it otherwise it will run all over a scone.
Bake for 14 minutes or until golden brown. Remove from baking sheet; transfer to a wire rack
While they’re cooling, combine powdered sugar and milk. Stir with a whisk until smooth. Drizzle the glaze evenly over scones.