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Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

Name: Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts
Cook time: 45 min
Total time: 45 min
Yield: 20 servings
Ingredients: 1 cup all-purpose 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

By Foodista45 min20 servings

If you want to add more European recipes to your recipe box, Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts might be a recipe you should try. For 32 cents per serving, you get a breakfast that serves 20. One portion of this dish contains roughly 2g of protein, 7g of fat, and a total of 143 calories. It is a good option if you're following a lacto ovo vegetarian diet. 2 people have tried and liked this recipe. If you have flour, butter, raspberry jam, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brou

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.
8
Roll dough to a 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter
9
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
10
Mix together jam and the remaining vanilla extract.
11
Add 1/2 teaspoon of jam into a hole. Don't over put it otherwise it will run all over a scone.
12
Bake for 14 minutes or until golden brown.
13
Remove from baking sheet; transfer to a wire rack
14
While they're cooling, combine powdered sugar and milk. Stir with a whisk until smooth.
15
Drizzle the glaze evenly over scones.