Raspberry Thumbprint Wholewheat Scones with Macadamia Nuts

Preheat and Prepare Ingredients:

• Preheat your oven to 400°F (200°C).
• Place oats in a food processor and process until finely ground.
• Add whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and allspice to the food processor. Pulse 3 times to combine.

Incorporate Butter:

• Add cold butter to the dry mixture and pulse 5 times, or until the mixture resembles coarse crumbs. Be careful not to overmix.

Add Wet Ingredients:

• Add 1 teaspoon of vanilla extract and sour cream to the mixture. Pulse 3 times, or until just combined. (For better control, transfer the mixture to a large bowl and fold in the sour cream and vanilla with a spatula. Overmixing will result in a runny dough.)

Mix in Cranberries and Nuts:

• Fold in dried cranberries and chopped macadamia nuts using a spatula until evenly distributed.

Shape the Dough:

• Turn the dough onto a lightly floured surface and knead gently 3 times. Roll the dough to a 1/2-inch thickness and cut into rounds using a 2 1/2-inch biscuit cutter.

Create Thumbprints:

• Place the cut dough rounds on a baking sheet lined with parchment paper.
• Use the back of a melon baller or a small round spoon to press a shallow indent into the center of each round.

Add Jam Filling:

• Mix raspberry jam with the remaining 1/2 teaspoon of vanilla extract.
• Spoon 1/2 teaspoon of the jam mixture into each indent. Be careful not to overfill to prevent the jam from overflowing.

Bake and Cool:

• Bake the scones for 14 minutes, or until golden brown.
• Remove from the baking sheet and transfer to a wire rack to cool.

Drizzle the Glaze:

• While the scones cool, whisk together powdered sugar and milk until smooth.
• Drizzle the glaze evenly over the scones for a sweet finishing touch.

Serve and Enjoy:

• Let the glaze set slightly before serving. These scones are best enjoyed fresh with a cup of tea or coffee!