Raspberry Thumbprint Whole Wheat Scones with Macadamia Nuts

1. Preheat oven to 400 F.

2. Place oats in a food processor. Process until finely ground.

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

4. Add butter; pulse 5 times until mixture resembles coarse meal. Be very careful—don’t over beat.

5. Add 1 teaspoon 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. Add cranberries and nuts. Use a spatula to mix well.

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

8. Place cut dough on a baking sheet. Use a watermelon scoop or small round spoon to press in the middle of each cut dough to make a half hole for raspberry jam.

9. Mix together jam and the remaining vanilla extract.

10. Add 1/2 teaspoon of jam into a hole. Don’t overfill it, otherwise it will run all over the scone.

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

12. While they’re cooling, combine powdered sugar and milk. Stir with a whisk until smooth. Drizzle the glaze evenly over the scones.