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Carrot Scones

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  • Prep 15 min
  • Total 48 min
  • Servings 12
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Carrot cake mix turned into scones? Why not! It’s the perfect opportunity to enjoy the flavours of carrot cake for breakfast!
Created Sep 27, 2016
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  • 3/4 of 250 g package (6 oz/187 g) cream cheese, softened
  • 1 box Betty Crocker™ SuperMoist™ carrot cake mix
  • 3 tablespoons (45 mL) vegetable oil
  • 1 egg
  • 1/2 cup (125 mL) walnuts
  • 1/2 cup (125 mL) raisins
  • 1/2 cup(125 mL) Betty Crocker™ Creamy Deluxe™ cream cheese frosting


  • 1
    Heat oven to 400°F (200°C) (375°F/190°C 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 (2 cm) thick circle (about 6 1/2 inches/16 cm in diameter). Cut each into 6 wedges with lightly floured knife. Place 1 inch (2.5 cm) 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

  • Tip 1
    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.
  • Tip 2
    Not into raisins? Go ahead and replace them with your favourite dried fruit. (Cut dried apricots and other large dried fruits into smaller pieces before adding to the batter.)

Nutrition Information

320 Calories, 15 Total Fat, 4 Protein, 26 Sugars

Nutrition Facts

Serving Size: 12 wedges
Total Fat
Saturated Fat
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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