Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

Vegetarian
Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts
45 min.
20
153kcal
100%sweetness
6.58%saltiness
8.09%sourness
3.44%bitterness
0.78%savoriness
56.48%fattiness
0%spiciness

Ingredients

  • 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
  • teaspoons double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.5 teaspoon salt 
  • 0.5 teaspoon ground cinnamon 
  • 0.5 teaspoon ground allspice 
  • tablespoons butter chilled cut into small pieces
  • 0.8 cup cream fine (a little over)
  • teaspoons vanilla extract divided
  • 0.3 cup cranberries dried chopped
  • 0.3 cup macadamia nuts coarsely chopped
  • 0.5 cup powdered sugar 
  • teaspoons milk reduced-fat
  • 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.

Nutrition Facts

Calories153kcal
Protein5.05%
Fat37.6%
Carbs57.35%

Properties

Glycemic Index
17.1
Glycemic Load
5.15
Inflammation Score
-2
Nutrition Score
3.7852173913043%

Flavonoids

Cyanidin
0.01mg
Myricetin
0.05mg
Quercetin
0.09mg

Taste

Sweetness:
100%
Saltiness:
6.58%
Sourness:
8.09%
Bitterness:
3.44%
Savoriness:
0.78%
Fattiness:
56.48%
Spiciness:
0%

Nutrients percent of daily need

Calories:153.19kcal
7.66%
Fat:6.56g
10.09%
Saturated Fat:3.01g
18.79%
Carbohydrates:22.51g
7.5%
Net Carbohydrates:21.28g
7.74%
Sugar:11.75g
13.05%
Cholesterol:12.69mg
4.23%
Sodium:156.73mg
6.81%
Protein:1.98g
3.97%
Manganese:0.41mg
20.7%
Selenium:6.11µg
8.72%
Vitamin B1:0.11mg
7.39%
Phosphorus:53.47mg
5.35%
Fiber:1.23g
4.9%
Calcium:45.96mg
4.6%
Iron:0.74mg
4.13%
Vitamin B2:0.07mg
3.91%
Folate:15.39µg
3.85%
Magnesium:15.23mg
3.81%
Vitamin B3:0.7mg
3.51%
Copper:0.06mg
3.09%
Vitamin A:143.04IU
2.86%
Zinc:0.31mg
2.05%
Vitamin B6:0.04mg
1.86%
Potassium:63.7mg
1.82%
Vitamin E:0.22mg
1.45%
Vitamin B5:0.14mg
1.43%
Source:Foodista