Raspberry Truffle Cake
You can never have too many dessert recipes, so give Raspberry Truffle Cake a try. One serving contains
Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts
Details
- Serving Size: 20
- Vegetarian: True
- Weight Watchers: 5 Points
Cuisine
- English
- Scottish
- British
- European
- morning meal
- dessert
- brunch
- breakfast
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
Place oats in a food processor. Process until finely ground
Add butter; pulse 5 times until mixture resembles coarse meal. Be very careful - Don't over beat.
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
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.
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