Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1/2 cup rolled oats
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 5 tablespoons chilled butter, cut into small pieces
  • 3/4 cup nonfat-sour cream (a little over ¾ cup is fine too)
  • 2 teaspoons vanilla extract, divided
  • 1/3 cup chopped dried cranberries
  • 1/3 cup coarsely chopped macadamia nuts
  • 1/2 cup powdered sugar
  • 4 teaspoons reduced-fat milk
  • 3 tablespoons raspberry jam - sugar free

Ready In 45 Minutes

Servings: 20

Cooking Instructions

Step 1

  • Preheat oven to 400 F
  • EQUIPMENT:

Step 2

  • Place oats in a food processor. Process until finely ground
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Add flours, brown sugar, baking powder, baking soda, salt, cinnamon, and allspice to a food processor. Pulse 3 times
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Add butter; pulse 5 times until mixture resembles coarse meal. Be very careful - Don't over beat.
  • INGREDIENTS:

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.
  • INGREDIENTS:
  • EQUIPMENT:

Step 6

  • Add cranberries, and nuts. Use spatula to mix well.
  • INGREDIENTS:
  • EQUIPMENT:

Step 7

  • Turn dough out onto a lightly floured surface; knead lightly 3 times.
  • INGREDIENTS:

Step 8

  • Roll dough to a 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter
  • INGREDIENTS:

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
  • INGREDIENTS:
  • EQUIPMENT:

Step 10

  • Mix together jam and the remaining vanilla extract.
  • INGREDIENTS:

Step 11

  • Add 1/2 teaspoon of jam into a hole. Don't over put it otherwise it will run all over a scone.
  • INGREDIENTS:

Step 12

  • Bake for 14 minutes or until golden brown.
  • EQUIPMENT:
  • Length: 14 minutes

Step 13

  • Remove from baking sheet; transfer to a wire rack
  • EQUIPMENT:

Step 14

  • While they're cooling, combine powdered sugar and milk. Stir with a whisk until smooth.
  • INGREDIENTS:
  • EQUIPMENT:

Step 15

  • Drizzle the glaze evenly over scones.
  • INGREDIENTS: