Walnut Scones With Blackberry Jam Thumbprints

• 1 cup all purpose flour
• 2 cups whole wheat flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons butter cold, cut into chunks
• 1 cup buttermilk low-fat or regular*
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 cup chopped walnuts finely
• 2 teaspoons grated orange zest
• 1/4 cup blackberry preserves

1. Preheat the oven to 375u0b0F (190u0b0C). Butter a large baking sheet, or line it with a sheet of cooking parchment.
2. In a bowl, mix the flours, sugar, baking powder, and salt. Add the butter and use a fork or your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. In a small bowl, whisk together the buttermilk, egg, and vanilla. Add to the flour mixture along with the 1/2 cup (120 ml) walnuts and the orange zest. Stir with a fork until the dough is evenly moistened and starts to come together into a ball. (Dough will look crumbly; add another tablespoon of buttermilk if the dough is too dry to come together.)
4. Scrape the dough onto a lightly floured board and knead a few times. Pat the dough into a 10- to 12-inch (25- to 30-cm) round. Slide the round onto the prepared baking sheet and cut into 8 wedges, leaving the wedges in place. Use your thumb to make a depression 1 inch (2.5 cm) in diameter on the wide end of each wedge and use a spoon to fill each with about 1/2 tablespoon (1.5 ml) jam. Sprinkle tops of scones with remaining 2 tablespoons (30 ml) chopped walnuts.
5. Bake until golden brown, 25 to 28 minutes. Recut scones to separate, and serve warm, or transfer to a rack to cool completely.

flour, whole wheat flour, sugar, baking powder, salt, butter cold, buttermilk, egg, vanilla, walnuts, orange zest, blackberry preserves

Taken from www.yummly.com/recipe/Walnut-Scones-with-Blackberry-Jam-Thumbprints-1681801 (may not work)