Raspberry Thumbprint Whole Wheat Scones with Macadamia Nuts
Thumbprint scones are believed to have originated in Scotland and are called ‘butteries’ or ‘rowies’ in certain regions.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Raspberry Thumbprint Whole Wheat Scones with Macadamia Nuts
Ingredients
Instructions
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, and salt.
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Add the unsalted butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together the sugar, egg, vanilla extract, and milk.
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Pour the wet ingredients into the dry ingredients and mix until just combined.
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Divide the dough into 8 equal portions and shape each portion into a ball.
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Place the dough balls onto the prepared baking sheet. Use your thumb to make an indentation in the center of each ball.
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Fill each indentation with raspberry jam and sprinkle macadamia nuts on top.
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Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown.
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Remove from the oven and let the scones cool on a wire rack for 10 minutes.
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Serve warm and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
