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Carrot Cake Mix Scones

Irresistible Carrot Cake Mix Scones to Brighten Your Morning

These Carrot Cake Mix Scones offer tender scones, shredded carrots, and crunchy pecans, finished with a cream cheese glaze for a delightful breakfast treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 1 box Carrot Cake Mix A delightful flavor base; using this makes the recipe quick and easy.
  • 1 cup All-Purpose Flour Provides necessary structure; measure accurately for the best texture.
  • 1/2 cup Cold Unsalted Butter Ensures a flaky texture; keep it cold for better incorporation.
  • 1/2 cup Milk Adds moisture and richness; dairy-free options work too.
  • 1 large Egg White Binds the ingredients together; whole eggs can be used.
  • 1 cup Finely Grated Carrots Offers natural sweetness; use fresh carrots for the best results.
  • 1/2 cup Chopped Pecans Adds a crunchy contrast and earthy flavor; walnuts can be an alternative.
For the Cream Cheese Glaze
  • 1 cup Powdered Sugar Sweetens the glaze; brown sugar can be a unique swap.
  • 8 oz Cream Cheese Provides creamy richness to the glaze; consider Neufchâtel.
  • 2 tbsp Milk Ensures your glaze is pourable; non-dairy alternatives work well.
  • 1 tsp Vanilla Extract Enhances the glaze’s flavor; optional but recommended.

Equipment

  • Mixing Bowl
  • whisk
  • Baking sheet
  • Parchment paper
  • pastry cutter
  • Oven
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
  2. In a mixing bowl, combine the carrot cake mix and all-purpose flour. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Stir in the grated carrots and chopped pecans. In a separate bowl, whisk the milk and egg white, then add to the dry ingredients. Mix gently.
  4. Transfer the dough to a lightly floured surface, shape into a ball, flatten into an 8-inch round, and cut into wedges.
  5. Place the wedges on the prepared baking sheet and bake for 22-25 minutes until golden brown.
  6. Let the scones cool for about 10 minutes on a wire rack. Prepare the glaze by whisking together powdered sugar, cream cheese, vanilla, and milk until smooth.
  7. Drizzle the cream cheese glaze over the scones, allowing it to set for a few minutes.
  8. Serve warm alongside coffee or tea and enjoy your delightful scones!

Nutrition

Serving: 1sconeCalories: 210kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 180mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Store cooled scones in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days. Freeze for up to 2 months if individually wrapped.

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