Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

Preheat oven to 400°F.

Place rolled oats in a food processor and process until finely ground.

Add all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground allspice to the food processor. Pulse 3 times.

Add chilled butter (cut into small pieces) and pulse 5 times until the mixture resembles coarse meal. Be careful not to over-mix.

Add 1 teaspoon of vanilla extract and nonfat sour cream; pulse 3 times or just until combined. Alternatively, transfer the mixture to a large bowl, add sour cream and vanilla, and mix with a spatula until just combined. Do not over-mix, or the mixture will be too runny.

Add chopped dried cranberries and coarsely chopped macadamia nuts. Use a spatula to mix well.

Turn the dough out onto a lightly floured surface; knead lightly 3 times. Roll the dough to a 1/2-inch thickness and cut with a 2 1/2-inch biscuit cutter.

Place the cut dough on a baking sheet. Use a watermelon scoop or small round spoon to press a shallow indentation in the middle of each scone for the raspberry jam.

In a small bowl, mix together the raspberry jam and the remaining vanilla extract.

Spoon 1/2 teaspoon of the jam mixture into each indentation. Be careful not to overfill, as the jam will run over the scone during baking.

Bake for 14 minutes or until golden brown. Remove from the baking sheet and transfer to a wire rack to cool.

While the scones are cooling, combine powdered sugar and reduced-fat milk in a small bowl. Stir with a whisk until smooth to create a glaze. Drizzle the glaze evenly over the cooled scones.