Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts
“Discover the joy of making Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts at home. This 45-minute english recipe delivers authentic flavors that will make your taste buds sing.”
🤖 Why This Recipe Matches Your Mood
Discover the joy of making Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts at home. This 45-minute english recipe delivers authentic flavors that will make your taste buds sing.
This Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts is a beloved English dish that brings comfort and satisfaction to any meal. Its flavors have been refined over time to create the perfect balance that keeps people coming back for more.
Cooking is more than just preparing food—it's an act of love, creativity, and connection. This recipe embodies that spirit, offering you a chance to create something special in your own kitchen.
📋 Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts
📝 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
- 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.
💡 Why This Recipe?
Discover the joy of making Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts at home. This 45-minute english recipe delivers authentic flavors that will make your taste buds sing.
⭐ Pro Tips
- 1Read the entire recipe before starting to avoid surprises
- 2Prep all ingredients before cooking (mise en place) for a smoother experience
- 3For best results, use fresh, high-quality flour
- 4Taste as you go and adjust seasonings to your preference
🥗 Nutrition Information
Per serving
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