Summary

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 brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is not so amazing. Raspberry Thumbprint Scones, Starbucks Copycat : Raspberry Thumbprint Scones, and Paleo Indulgences – Raw Macadamia Thumbprint Cookies are very similar to this recipe.

Instructions

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.

Ingredients

• 1 all-purpose flour
• 2 whole-wheat flour
• 3 rolled oats
• 4 packed brown sugar
• 5 packed brown sugar
• 6 baking powder
• 7 baking soda
• 8 salt
• 9 ground cinnamon
• 10 ground allspice
• 11 chilled butter, cut into small pieces
• 12 nonfat-sour cream (a little over ¾ cup is fine too)
• 13 vanilla extract, divided
• 14 chopped dried cranberries
• 15 coarsely chopped macadamia nuts
• 16 powdered sugar
• 17 reduced-fat milk
• 18 raspberry jam - sugar free

Directions

• 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.
• 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.