Carrot Scones: The Best Carrot Scones Recipe from Cook'n

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	Carrot Scones

Serves: 12

Prep: 15 min Bake: 25 min Cool: 10 min
12 SCONES

Print this Recipe

   2 (3-ounce) package cream cheese, softened
   1 package Betty Crocker SuperMoist carrot cake mix
   1/3 cup half and half
   1 egg
   1/2 cup chopped walnuts
   1/2 cup raisins
   1/4 cup Easy Vanilla Glaze or Vanilla Glaze (see Fabulous Frostings and Glazes chapter)

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1 Heat oven to 400°. Cut cream cheese into cake mix in large bowl, using fork, until mixture looks like fine crumbs. Stir in half-and-half, egg, walnuts and raisins until soft dough forms. Place on
well-floured surface. Knead 6 times.
2 Divide dough in half; shape each half into a ball. Press each ball into 3/4-inch-thick circle (about 6 1/2 inches in diameter). Cut each circle into 6 wedges with lightly floured knife. Place
wedges 1 inch apart on ungreased cookie sheet.
3 Bake 20 to 25 minutes or until edges just begin to brown. Remove from cookie sheet. Cool 10 minutes. Drizzle Easy Vanilla Glaze over scones. Serve warm. Store covered at room temperature.

High Altitude (3500 to 6500 feet): No changes.

1 Scone: Calories 330 (Calories from Fat 115); Fat 13g (Saturated 5g); Cholesterol 35mg; Sodium 360mg; Carbohydrate 50g (Dietary Fiber 1g); Protein 4g. % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 12%; Iron 6%.

Betty's Tip Not into raisins? Go ahead and replace them with your favorite dried fruit. Snip dried apricots and other large dried fruits into smaller pieces before adding to the batter.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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