Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

Directions

1. 1
   Preheat oven to 400 F
2. 2
   Place oats in a food processor. Process until finely ground
3. 3
   Add flours, brown sugar, baking powder, baking soda, salt, cinnamon, and allspice to a food processor. Pulse 3 times
4. 4
   Add butter; pulse 5 times until mixture resembles coarse meal. Be very careful - Don't over beat.
5. 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. 6
   Add cranberries, and nuts. Use spatula to mix well.
7. 7
   Turn dough out onto a lightly floured surface; knead lightly 3 times.
8. 8
   Roll dough to a 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter
9. 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. 10
    Mix together jam and the remaining vanilla extract.
11. 11
    Add 1/2 teaspoon of jam into a hole. Don't over put it otherwise it will run all over a scone.
12. 12
    Bake for 14 minutes or until golden brown.
13. 13
    Remove from baking sheet; transfer to a wire rack
14. 14
    While they're cooling, combine powdered sugar and milk. Stir with a whisk until smooth.
15. 15
    Drizzle the glaze evenly over scones.