Raspberry Thumbprint Wholewheat Scones With Macadamia Nuts

There's something incredibly comforting about the smell of scones baking on a quiet morning. This recipe is a little twist on the classic, combining nutty wholewheat and oats with a sweet-tart raspberry jam center. They’re the perfect project for a lazy weekend—not too fussy, but special enough to feel like a real treat. Let's get started.

Getting the Oats Ready

First things first, preheat your oven to 400°F (200°C). This gives it plenty of time to get perfectly hot. Now, grab your food processor and toss in the oats. Pulse them until they’re finely ground—this gives the scones a wonderful, tender texture that’s far from dense or heavy.

Building the Dough (The Right Way)

To the ground oats, add your flours, brown sugar, baking powder, baking soda, salt, cinnamon, and a pinch of allspice. Pulse this dry mixture just three times to get everyone acquainted. Next, drop in the cold butter. Pulse about five times until the mixture looks like coarse, pebbly sand. Here’s the golden rule: don’t overdo it! You want those little butter pieces to stay intact for a flaky scone. If you're nervous, transfer everything to a big bowl now. Add the sour cream and vanilla, mixing gently with a spatula just until combined. Over-mixing is the enemy of a tender scone! Finally, fold in the tart dried cranberries and buttery macadamia nuts.

Shaping, Filling, and Baking

Turn the dough onto a floured surface, give it a very light knead (just three times!), and roll it out to about half an inch thick. Cut out your scones with a biscuit cutter. Now, for the fun part: use a small spoon or a watermelon scoop to press a little divot into the center of each one. This is our jam pocket! Mix your raspberry jam with a drop of the remaining vanilla and carefully spoon about half a teaspoon into each hole. Be conservative—too much jam will escape and create a sticky mess. Bake for 14 minutes, or until they’re beautifully golden brown.

The Icing on the Scone

Let the scones cool on a wire rack for a few minutes. While they’re still slightly warm, whisk together some powdered sugar and milk until you have a smooth, drizzle-able glaze. Finish them off with a zig-zag of this sweet glaze. The result? Pure bliss.

What you get is a scone that’s:

• Texturally divine: A crisp, golden exterior that gives way to a soft, flaky, and nutty interior.
• Aromatic warmth: The comforting scent of cinnamon and allspice that fills your entire kitchen.
• Sweet and tart: The burst of bright, vanilla-kissed raspberry jam in the center is a perfect surprise