Recipes

Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

If you want to add more European recipes to your recipe box, Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts might be a recipe you should try. For 32 cents per serving, you get a breakfast that serves 20. One portion of this dish contains roughly 2g of protein, 7g of fat, and a total of 143 calories. It is a good option if you're following a lacto ovo vegetarian diet. 2 people have tried and liked this recipe. If you have flour, butter, raspberry jam, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is not so amazing. Raspberry Thumbprint Scones, Starbucks Copycat : Raspberry Thumbprint Scones, and Paleo Indulgences – Raw Macadamia Thumbprint Cookies are very similar to this recipe.


1 cup all-purpose flour
1 cup red quinoa
wheat flour
3/4 cup whole-wheat flour
1 cup red quinoa
whole wheat flour
1/2 cup rolled oats
1 cup red quinoa
rolled oats
1/4 cup packed brown sugar
1 cup red quinoa
golden brown sugar

1/4 cup packed brown sugar
1 cup red quinoa
golden brown sugar
2 teaspoons baking powder
1 cup red quinoa
baking powder
1/2 teaspoon baking soda
1 cup red quinoa
baking soda

1/2 teaspoon salt
1 cup red quinoa
table salt
1/2 teaspoon ground cinnamon
1 cup red quinoa
ground cinnamon
1/2 teaspoon ground allspice
1 cup red quinoa
ground allspice

5 tablespoons chilled butter, cut into small pieces
1 cup red quinoa
butter
3/4 cup nonfat-sour cream (a little over ¾ cup is fine too)
1 cup red quinoa
sour cream
2 teaspoons vanilla extract, divided
1 cup red quinoa
vanilla extract

1/3 cup chopped dried cranberries
1 cup red quinoa
dried cranberries
1/3 cup coarsely chopped macadamia nuts
1 cup red quinoa
macadamia nuts
1/2 cup powdered sugar
1 cup red quinoa
powdered sugar

4 teaspoons reduced-fat milk
1 cup red quinoa
2 percent milk
3 tablespoons raspberry jam - sugar free
1 cup red quinoa
raspberry jam

Directions

  • Step 1 : Preheat oven to 400 F
  • Step 2 : Place oats in a food processor. Process until finely ground
  • Step 3 : Add flours, brown sugar, baking powder, baking soda, salt, cinnamon, and allspice to a food processor. Pulse 3 times
  • Step 4 : Add butter; pulse 5 times until mixture resembles coarse meal. Be very careful - Don't over beat.
  • Step 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.
  • Step 6 : Add cranberries, and nuts. Use spatula to mix well.
  • Step 7 : Turn dough out onto a lightly floured surface; knead lightly 3 times.
  • Step 8 : Roll dough to a 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter
  • Step 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
  • Step 10 : Mix together jam and the remaining vanilla extract.
  • Step 11 : Add 1/2 teaspoon of jam into a hole. Don't over put it otherwise it will run all over a scone.
  • Step 12 : Bake for 14 minutes or until golden brown.
  • Step 13 : Remove from baking sheet; transfer to a wire rack
  • Step 14 : While they're cooling, combine powdered sugar and milk. Stir with a whisk until smooth.
  • Step 15 : Drizzle the glaze evenly over scones.
  • This recipe is vegetarian. Vegetarian

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