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Carrot Scones
Carrot Scones
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Prep Time:
15 minutes
Total Time:
48 minutes
Transform carrot cake mix into delicious breakfast scones for a sweet morning treat!
Ingredients:
  • 2 packages (3 oz each) cream cheese, softened
  • 1 box Betty Crocker™ Delights Super Moist™ Carrot Cake Mix
  • 3 tablespoons vegetable oil
  • 1 egg
  • 1/2 cup walnuts
  • 1/2 cup raisins
  • 1/2 cup Betty Crocker™ Rich & Creamy cream cheese frosting
Instructions:
  • Preheat oven to 400°F (375°F for dark or nonstick pan) and grease cookie sheet or spray with baking spray with flour.
  • In a large bowl, crumble the cream cheese into the dry cake mix using a fork until it resembles fine crumbs. Add in the oil, egg, walnuts, and raisins, and mix until a soft dough forms. Knead the dough 6 times on a well-floured surface.
  • Divide the dough in half and shape each portion into a ball. Flatten each ball into a 3/4-inch-thick circle (roughly 6 1/2 inches in diameter). Cut each circle into 6 wedges using a lightly floured knife, then arrange them on a baking sheet 1 inch apart.
  • Bake for 15-19 minutes until the edges lightly brown. Transfer scones from the cookie sheet and allow to cool for 10 minutes. Heat frosting in a small microwave-safe bowl on Medium (50%) for 15 seconds. Drizzle warm frosting over the scones. Serve and store covered.

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