Carrot Scones Recipes

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CARROT SCONES



Carrot Scones image

Carrot cake mix turned into scones? Why not! It's the perfect opportunity to enjoy the flavors of carrot cake for breakfast!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 48m

Yield 12

Number Of Ingredients 7

2 packages (3 oz each) cream cheese, softened
1 box Betty Crocker™ Super Moist™ carrot cake mix
3 tablespoons vegetable oil
1 egg
1/2 cup walnuts
1/2 cup raisins
1/2 cup Betty Crocker™ Rich & Creamy cream cheese frosting

Steps:

  • Heat oven to 400°F (375°F for dark or nonstick pan). 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 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 cookie sheet.
  • 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.

Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 35 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Wedge, Sodium 330 mg, Sugar 26 g, TransFat 1 g

GOLDEN CARROT-SPICE SCONES



Golden Carrot-Spice Scones image

Great bread idea! These carrot scones are ready in just 35 minutes and served warm with a spicy glaze drizzled on them.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 10

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/3 cup firm butter or margarine
1/3 cup milk
1 cup finely shredded carrots (1 1/2 medium)
1/2 cup golden raisins
1 egg
1/2 cup powdered sugar
2 tablespoons milk
1/8 teaspoon pumpkin pie spice or ground cinnamon

Steps:

  • Heat oven to 400°. Mix flour, sugar, baking powder, pumpkin pie spice and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk, carrots, raisins and egg until dough leaves side of bowl and forms a ball.
  • Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet; press slightly.
  • Bake 15 to 18 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Drizzle with Spice Glaze. Serve warm.

Nutrition Facts : Calories 240, Carbohydrate 38 g, Cholesterol 40 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Scone, Sodium 300 mg

CARROT CAKE SCONES WITH CREAM CHEESE GLAZE



Carrot Cake Scones with Cream Cheese Glaze image

Tender, flaky scones and spiced carrot cake come together in this quick baked treat. Drizzled with tangy cream cheese glaze and topped with a sprinkle of toasted walnuts, they're perfect with a cup of coffee or tea.

Provided by Lasheeda Perry

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 17

1 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
3 tablespoons packed dark brown sugar
2 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1 teaspoon finely grated orange zest
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
6 tablespoons cold heavy cream, plus more for brushing
2 medium carrots, shredded on the small holes of a box grater
1 large egg
1/3 cup toasted walnuts, chopped
1/4 cup cream cheese, at room temperature
1 to 3 tablespoons whole milk
1/2 cup confectioners' sugar
1/4 teaspoon pure vanilla extract
Toasted chopped walnuts, for topping

Steps:

  • For the scones: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly dust with flour.
  • Whisk together the flour, brown sugar, baking powder, cinnamon, orange zest, nutmeg and salt in a large bowl until combined. Add the butter and work it into the flour mixture with your fingers or a pastry blender, just until it resembles a coarse meal.
  • Whisk the cream, shredded carrot and egg together in a medium bowl until combined. Add the walnuts. Add the carrot mixture to the flour mixture and fold with a rubber spatula until the dough just comes together. Lightly dust your worksurface and hands with flour. Turn the dough out onto the surface and pat into a 6-inch round, about 1-inch thick. Cut into 8 equal-size wedges.
  • Space the scones evenly on the prepared baking sheet. Use a pastry brush to brush more heavy cream on top of each scone. Bake until the tops are matte and golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
  • For the glaze: Whisk the cream cheese and 1 tablespoon milk until slightly smooth. Add confectioners' sugar and vanilla extract. Add another 1 to 2 tablespoons milk and whisk until smooth and the glaze runs off the whisk. Cover with a damp paper towel until ready to use.
  • Drizzle some glaze over each scone, letting it drip over the edges. Sprinkle with walnuts and serve.

CARROT CAKE SCONES



Carrot Cake Scones image

Make and share this Carrot Cake Scones recipe from Food.com.

Provided by ratherbeswimmin

Categories     Scones

Time 1h20m

Yield 12 large scones

Number Of Ingredients 22

3 cups all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 tablespoon orange zest, finely minced
1/2 cup ground walnuts
1/2 cup unsalted butter, cut into chunks
1 cup buttermilk
1 large egg
1 1/2 teaspoons pure vanilla extract
1 cup shredded carrot
1/2 cup golden raisin (or minced dried pineapple)
1/2 cup cream cheese, softened (4 oz.)
1 1/2 to 2 c. powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
3/4 cup toasted coconut
shredded carrot
orange zest
ground cinnamon

Steps:

  • Preheat oven to 400°; stack two baking sheets together and line the top sheet with parchment paper.
  • Arrange oven rack to upper third position.
  • In a food processor, add flour, sugar, salt, baking powder, baking soda, cinnamon, orange zest, and walnuts; blend briefly.
  • Add in butter and pulse to make a coarse, grainy mixture; turn out into a large bowl.
  • Make a well in center and stir in buttermilk, egg, and vanilla.
  • Stir with a fork to make a soft batter, then fold in the carrots and raisins; let rest 5 minutes.
  • Pat or press out dough to 3/4-inch thickness on a floured work surface.
  • Cut into 3-inch rounds; place on prepared baking sheets; bake until lightly browned, 15-20 minutes.
  • Cool scones on a wire rack.
  • Meanwhile, make glaze--place cream cheese, powdered, sugar, lemon juice, and vanilla in clean food processor; process to make a smooth glaze.
  • When scones are completely cooled, spread generously with cream cheese glaze.
  • Top with toasted coconut, carrot shreds, orange zest, and cinnamon.

Nutrition Facts : Calories 356, Fat 17.5, SaturatedFat 10.3, Cholesterol 47.3, Sodium 310.5, Carbohydrate 44.8, Fiber 2.7, Sugar 17.2, Protein 6.3

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