Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

Ingredients

• 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

Instructions

1. Preheat oven to 400 F
2. Place oats in a food processor. Process until finely ground
3. Add flours, brown sugar, baking powder, baking soda, salt, cinnamon, and allspice to a food processor. Pulse 3 times
4. Add butter; pulse 5 times until mixture resembles coarse meal. Be very careful – Don’t over beat.
5. 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.
6. Add cranberries, and nuts. Use spatula to mix well.
7. 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
8. 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
9. Mix together jam and the remaining vanilla extract.
10. Add 1/2 teaspoon of jam into a hole. Don’t over put it otherwise it will run all over a scone.
11. Bake for 14 minutes or until golden brown. Remove from baking sheet; transfer to a wire rack
12. While they’re cooling, combine powdered sugar and milk. Stir with a whisk until smooth. Drizzle the glaze evenly over scones.