Carrot cake mix turned into scones? Why not! It's the perfect opportunity to enjoy the flavors of carrot cake for breakfast!
2 (3 ounce) packages cream cheese, room temperature
1 box Betty Crocker® SuperMoist® carrot cake mix
3 tablespoons vegetable oil
1/2 cup walnuts
1/2 cup raisins
1/2 cup Betty Crocker® Rich & Creamy cream cheese frosting
Preheat the oven to 400°F (204°C). Grease a baking sheet, spray with cooking spray, or line with parchment paper or silicone baking mat.
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 baking sheet.
Bake for 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.
Preparation Time: 15 minutes
Bake Time: 19 minutes
Cool Time: 10 minutes
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.)
Amount per serving: Calories 320 (Calories from Fat 130), Total Fat 15 g (Saturated Fat 5 g, Trans Fat 1 g), Cholesterol 35 mg; Sodium 330 mg; Total Carbohydrate 43 g (Dietary Fiber 0 g, Sugars 26 g), Protein 4 g; Exchanges: 1 Starch; 2 Other Carbohydrate; 3 Fat; Carbohydrate Choices: 3