Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

Intro

There’s something wonderfully nostalgic about baking. The aroma of freshly baked goods wafting through the house, the warmth of the oven, and the anticipation of tasting that first bite bring back fond memories of baking with my grandmother. She would always let me use my thumb to press little wells into the dough for the jam—a task I took very seriously as a child. Today, I’m thrilled to share a recipe that combines that nostalgic thumbprint technique with a deliciously wholesome twist. These Raspberry Thumbprint Wholewheat Scones with Macadamia Nuts are not only a delightful treat but also a nod to those cherished baking days.

Why You’ll Love It

This recipe is a delightful fusion of textures and flavors. The earthiness of wholewheat flour, the slight crunch from macadamia nuts, and the sweet-tart burst of raspberry jam come together in perfect harmony. These scones are not only delicious but also relatively simple to make, perfect for breakfast or an afternoon snack. Plus, they’re a great way to introduce whole grains into your diet without sacrificing flavor!

Ingredients

• 1 cup flour
• 1 cup whole-wheat flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 cup butter, chilled and cubed
• 1/2 cup nonfat sour cream
• 2 tsp vanilla extract, divided
• 1/2 cup dried cranberries
• 1/3 cup macadamia nuts, chopped
• 1/4 cup powdered sugar
• 2 tbsp low-fat milk
• 1/4 cup raspberry jam

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the rolled oats in a food processor and process until finely ground.
3. Add the flour, whole-wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, and allspice to the food processor. Pulse three times to combine.
4. Add the chilled butter to the mixture and pulse five times until the mixture resembles coarse meal. Be careful not to over-process.
5. Add 1 teaspoon of vanilla extract and the sour cream. Pulse three times or until just combined. Avoid over-mixing to prevent the dough from becoming too runny. Alternatively, you can transfer the mixture to a large bowl and combine with a spatula.
6. Fold in the dried cranberries and chopped macadamia nuts using a spatula.
7. Turn the dough out onto a lightly floured surface and knead lightly three times. Roll the dough to a 1/2-inch thickness and cut with a 2 1/2-inch biscuit cutter.
8. Place the cut dough on a baking sheet. Use a small round spoon to press into the center of each scone to create a well for the raspberry jam.
9. Mix the raspberry jam with the remaining 1 teaspoon of vanilla extract. Add 1/2 teaspoon of jam into each well, being careful not to overfill.
10. Bake for 14 minutes or until the scones are golden brown. Remove from the baking sheet and transfer to a wire rack to cool.
11. While the scones are cooling, prepare the glaze by combining the powdered sugar and milk. Stir with a whisk until smooth, then drizzle evenly over the cooled scones.

Tips

To ensure your scones are light and fluffy, handle the dough as little as possible. Over-mixing or over-kneading can result in tough scones. If you don’t have a biscuit cutter, a drinking glass will work in a pinch. Just make sure to flour the rim to prevent sticking.

Variations & Substitutions

If you’re looking to switch things up, try swapping the raspberry jam for your favorite flavor, such as apricot or strawberry. You can also substitute the macadamia nuts with almonds or walnuts for a different nutty flavor. For a vegan version, use plant-based butter and yogurt in place of the dairy ingredients.

Storage

These scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days. For longer storage, freeze the scones in a single layer, then transfer to a freezer-safe bag. Thaw at room temperature and reheat in the oven for a few minutes before serving.

FAQ

Can I make these scones gluten-free?

Yes, you can substitute the regular and whole-wheat flour with a gluten-free all-purpose flour blend. Make sure your oats are certified gluten-free as well.

What can I use instead of a food processor?

If you don’t have a food processor, you can manually mix the dry ingredients in a large bowl and cut in the butter using a pastry cutter or two knives. This will take a little more time but will achieve a similar texture.

Nutrition

Each scone provides a wholesome mix of carbohydrates, proteins, and healthy fats, making it a satisfying snack. While the exact nutritional values can vary, these scones are a good source of fiber, thanks to the whole-wheat flour and oats. They’re also lower in fat compared to traditional scones due to the use of nonfat sour cream instead of full-fat cream.

Conclusion

These Raspberry Thumbprint Wholewheat Scones with Macadamia Nuts are a delightful addition to any tea time or morning routine. They’re easy to make, yet taste like a special treat. Whether you’re enjoying them with a cup of coffee or sharing them with loved ones, these scones are sure to bring a touch of warmth and nostalgia to your day. So, roll up your sleeves and enjoy the process of creating these delicious scones—just like Grandma would have wanted.

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