Carrot cake mix turned into scones? Why not! It’s the perfect opportunity to
enjoy the flavors of carrot cake for breakfast!
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.
2 (3 ounce) packages cream cheese, softened
1 box Betty Crocker® SuperMoist®
carrot cake mix
1/3 cup half-and-half
1/2 cup walnuts
1/2 cup Betty Crocker® Rich & Creamy cream cheese frosting
Heat oven to 400 degrees F (375 degrees F for dark or nonstick cookie sheet).
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 half-and-half, 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 for 17 to 23 minutes or until edges just begin to brown.
Remove from cookie sheet. Cool for 10 minutes.
In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds.
Drizzle frosting over scones.
Store covered at room temperature.
Prep Time 15 Minutes | Total Time 48 Minutes | Makes 12
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
Nutrition Information: 1 Serving (1 Wedge)* Calories 340 o(Calories from
Fat 130), Total Fat 14g o (Saturated Fat 6g, o Trans Fat 2g), Cholesterol 35mg;
* Sodium 340mg; Total Carbohydrate 48g o (Dietary Fiber 0g, o Sugars 31g), Protein
Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 10%; Iron 6%;