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Carrot Scones

Carrot cake mix turned into scones? Why not! It’s the perfect opportunity to enjoy the flavors of carrot cake for breakfast!

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( 18 Ratings)

18 Ratings

5 Stars 22%

4 Stars 56%

3 Stars 11%

2 Stars 11%

1 Stars

Member Reviews ( 7 )

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Prep Time 15 min
Total Time 48 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

We have the Scots to thank for scones. This Scottish quick bread is said to have been named for the Stone of Destiny, where Scottish kings were once crowned.

Not into raisins? Go ahead and replace them with your favorite dried fruit. (Cut dried apricots and other large dried fruits into smaller pieces before adding to the batter.)

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Wedge

Calories: 320
Calories from Fat: 130),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 5g, 5% Trans Fat 1g 1% ),
Cholesterol: 35mg; 35%;
Sodium: 330mg; 330%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 0g 0% Sugars 26g 26% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 9/29/2012 3:31:08 AM REPORT ABUSE

Rating:

This is a really intelligent way to answer the quetsoin.

This reply was: Helpful Inspiring

Posted 2/25/2011 12:01:54 AM REPORT ABUSE MarshaIL said:

Rating:

I could use a tip on the best way to handle the very sticky dough, but the result was delicious anyway. I'm sure I will make this again. I used golden raisins, which I think have a nice sweetness, and skipped the frosting. Might try pecans in place of walnuts next time just to see if it makes a difference -- I like both. Very good!

This reply was: Helpful Inspiring

Posted 11/1/2010 8:48:35 AM REPORT ABUSE cassbetty said:

Rating:

I love this recipe! These aren't classic scones but they are delicious and perfect to use for mini- scones too. I actually didn't have a carrot cake mix so I used a butter pecan mix and added cinnamon & nutmeg. I really like these! I'm gonna try some chocolate versions and maybe a few others!

This reply was: Helpful Inspiring