Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts is a Scottish morn meal. Watching your figure? This lacto ovo vegetarian recipe has 162 calories, 2g of protein, and 7g of fat per serving. This recipe serves 20. For 32 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Foodista has 2 fans. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up flour, macadamia nuts, rolled oats, and a few other things to make it today. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 5%. Users who liked this recipe also liked Healthier Artichoke Dip With Wholewheat Pita Chips, Wholewheat Buttermilk/moru Dosas, and Wholewheat Blinis with American Caviar.

Servings: 20

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

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.

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. 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.

Nutrition Information:

covered percent of daily need