Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

Ingredients

• 1 cup flour all-purpose
• 0.8 cup flour whole-wheat
• 0.5 cup rolled oats 
• 0.3 cup brown sugar packed
• 0.3 cup brown sugar packed
• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 teaspoon salt 
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground allspice 
• 5 tablespoons butter chilled cut into small pieces
• 0.8 cup cream fine (a little over)
• 2 teaspoons vanilla extract divided
• 0.3 cup cranberries dried chopped
• 0.3 cup macadamia nuts coarsely chopped
• 0.5 cup powdered sugar 
• 4 teaspoons milk reduced-fat
• 3 tablespoons raspberry jam sugar free

Equipment

• food processor
• bowl
• baking sheet
• oven
• whisk
• wire rack
• spatula

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.
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.