Carrot Scones

 

2

packages (3 oz each) cream cheese, softened

1

box Betty Crocker® SuperMoist® 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

• 1 Heat oven to 400°F (375°F for dark or nonstick pan). Grease cookie sheet, or spray with baking spray with flour.
• 2 In large bowl, cut cream cheese into dry cake mix, using fork, until mixture looks like fine crumbs. Stir in oil, egg, walnuts and raisins until soft dough forms. Knead 6 times on well-floured surface.
• 3 Divide dough in half; shape each half into a ball. Press dough into 3/4-inch-thick circle (about 6 1/2 inches in diameter). Cut each into 6 wedges with lightly floured knife. Place 1 inch apart on cookie sheet.
• 4 Bake 15 to 19 minutes or until edges just begin to brown. Remove from cookie sheet. Cool 10 minutes. In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over scones. Serve warm. Store covered.