Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

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. 1

   Preheat oven to 400 F

2. 2

   Place oats in a food processor. Process until finely ground

3. 3

   Add flours, brown sugar, baking powder, baking soda, salt, cinnamon, and allspice to a food processor. Pulse 3 times

4. 4

   Add butter; pulse 5 times until mixture resembles coarse meal. Be very careful - Don't over beat.

5. 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. 6

   Add cranberries, and nuts. Use spatula to mix well.

7. 7

   Turn dough out onto a lightly floured surface; knead lightly 3 times.

8. 8

   Roll dough to a 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter

9. 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. 10

    Mix together jam and the remaining vanilla extract.

11. 11

    Add 1/2 teaspoon of jam into a hole. Don't over put it otherwise it will run all over a scone.

12. 12

    Bake for 14 minutes or until golden brown.

13. 13

    Remove from baking sheet; transfer to a wire rack

14. 14

    While they're cooling, combine powdered sugar and milk. Stir with a whisk until smooth.

15. 15

    Drizzle the glaze evenly over scones.

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