Carrot cake mix turned into scones? Why not! It’s the perfect opportunity to enjoy the flavors of carrot cake for breakfast!
packages (3 oz each) cream cheese, softened
box Betty Crocker™ SuperMoist™ carrot cake mix
tablespoons vegetable oil
cup Betty Crocker™ Rich & Creamy cream cheese frosting
Heat oven to 400°F (375°F for dark or nonstick pan). Grease cookie sheet, or spray with baking spray with flour.
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.
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.
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.
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.)
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Wedge
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.