Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

45 minutes

  • Serving Size:   20
  • Vegetarian:   True
  • Weight Watcher Points:   5
  • English
  • Scottish
  • British
  • European
  • morning meal
  • dessert
  • brunch
  • breakfast
  • ... Ingredients Loading

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.

Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

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