Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

Photo: I Just Love My Apron

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

Preparation

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.