Vegetarian

Raspberry thumbprint wholewheat scones with macadamia nuts

Name: Raspberry thumbprint wholewheat scones with macadamia nuts
Total time: 45 min
Yield: 20 servings
Ingredients: 125 g whole wheat flour; 40.54 g oats; 55 g brown sugar; 2 tsps baking soda; 0.5 tsps salt; 0.5 tsps ground cinnamon; 0.5 tsps ground allspice; 5 Tbsps butter; 172.5 ml sour cream; 2 tsps vanilla extract; 40.4 g dried cranberries; 44.67 g macadamia nuts; 60 g powdered sugar; 4 tsps low fat milk; 3 Tbsps raspberry jam

These Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts are a delicious European-inspired breakfast option that's perfect for lacto ovo vegetarians. They are packed with vitamins and minerals from whole wheat flour, raspberry jam, and macadamia nuts. Best enjoyed for a special weekend brunch or holiday gathering.

Ingredients

whole wheat flour

125 g

oats

40.54 g

brown sugar

55 g

baking soda

2 tsps

salt

0.5 tsps

ground cinnamon

0.5 tsps

ground allspice

0.5 tsps

butter

5 Tbsps

sour cream

172.5 ml

vanilla extract

2 tsps

dried cranberries

40.4 g

macadamia nuts

44.67 g

powdered sugar

60 g

low fat milk

4 tsps

raspberry jam

3 Tbsps

Method

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.

Nutrition:

161 kcal

Carbs

24 g

Fat

6 g

Protein

2 g

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