Carrot Cake Mix Scones are full of shredded carrots and pecans and topped with a cream cheese glaze for a breakfast treat that will satisfy any carrot cake lover. They are also incredibly simple to make thanks to carrot cake mix!
What is the most underrated dessert you can think of? For me, the answer is carrot cake with traditional cream cheese frosting on top! I think it can get a bad rep because carrots are supposed to be “healthy” and in my elementary school brain, that meant that other types of sugary sweets were 10 times better than health food disguised as a dessert!
However, I can assure you that these carrot scones are a far cry from something like a beet cake. Carrot cake scones are the perfect mix of sweetness with bites of savory pecan crunch mixed throughout. The boxed cake mix makes this breakfast treat a breeze to throw together, and it will impress even the toughest carrot skeptics.
For those of you who already love a good, old fashioned carrot cake recipe, this breakfast scone is perfect for you too! With fresh carrots in the mix and a simple homemade cream cheese glaze to coat, these scones will quickly become a favorite in your recipe book. It is a great recipe to serve at Sunday brunch, but it works just as well to satisfy your sweet tooth craving at any time!
If you haven’t guessed by now, scone recipes are some of my favorite to bake. They are just so quick, easy, and delicious that I can’t get enough! Interested in becoming a scone fanatic like me? Try my Strawberry Cake Mix Scones, Earl Grey Scones, and Banoffee Scones (three guesses what those are made of!). And for you muffin people out there (I know it can be scary, but branching out is good for you!), take a peek at my McGriddle Muffins and Banana Carrot Muffins!
What Do I Need To Make Carrot Cake Scones?
- 1 1/4 cup carrot cake mix
- 1 ¼ cups all purpose flour, plus more for dusting
- ½ cup cold unsalted butter
- 1/2 cup milk (or heavy whipping cream)
- 1 egg white
- 1/2 cup finely grated carrots, packed
- 1/2 cup chopped pecans
For the glaze:
- 1/2 cup powdered sugar
- 2 Tablespoon Cream cheese.
- 1 Tablespoon milk
- 1/4 teaspoon vanilla extract
Step by Step Instructions:
Step 1: Preheat the oven to 375 degrees and line a baking sheet with a silicone baking mat or parchment paper.
Step 2: In a medium sized mixing bowl, add the cake mix and the flour. Stir to combine. Then add the cold butter to the mixture. Using a pastry blender or two forks, cut the butter into the flour until the mixture is crumbly and any pieces of butter are pea sized or smaller.
Step 3: Stir the grated carrots and pecans into the flour mixture. Add 1/2 cup milk mixed with one egg white and stir gently until all the flour mixture has been incorporated.
Step 4: Sprinkle a bit of flour onto your work space and turn the scone dough onto the flour. Then, sprinkle a bit more over the top of the dough and gently shape the dough into a ball.
Step 5: Place the dough onto your prepared baking sheet and press the dough into an 8 inch round. Using a knife or a pizza cutter, cut the dough into wedges and gently separate them.
Step 6: Bake at 375 degrees for 22-25 minutes or until the edges begin to slightly brown. Cool on a wire rack.
Step 7: Once the scones have cooled, whisk together the milk, cream cheese and vanilla. Next add the powdered sugar and whisk until no lumps remain. Using a fork or a spoon, drizzle the glaze over the scones.
Pin this recipe or click the ❤️ to save it for later!
Carrot Cake Mix Scones
These tender scones are full of shredded carrots and pecans and topped with a cream cheese glaze for a breakfast treat that will satisfy any carrot cake lover. They are also incredibly simple to make thanks to carrot cake mix!
Ingredients
- 1 1/4 cup carrot cake mix
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup cold unsalted butter
- 1/2 cup milk (or heavy whipping cream)
- 1 egg white
- 1/2 cup finely grated carrots, packed
- 1/2 cup chopped pecans
Cream Cheese Glaze
- 1/2 cup powdered sugar
- 2 Tablespoons Cream cheese
- 1 Tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium sized mixing bowl, add the cake mix and the flour. Stir to combine. Then add the cold butter to the mixture. Using a pastry blender or two forks, cut the butter into the flour until the mixture is crumbly and any pieces of butter are pea sized or smaller.
- Stir the grated carrots and pecans into the flour mixture. Add 1/2 cup milk mixed with one egg white and stir gently until all the flour mixture has been incorporated.
- Sprinkle a bit of flour onto your work space and turn the scone dough onto the flour. Sprinkle a bit more over the top of the dough and gently shape the dough into a ball.
- Place the dough onto your prepared baking sheet and press the dough into an 8 inch round. Using a knife or a pizza cutter, cut the dough into wedges and gently separate them.
- Bake at 375 degrees for 22-25 minutes or until the edges begin to slightly brown. Cool on a wire rack.
- Once the scones have cooled, whisk together the milk, cream cheese and vanilla. Then add the powdered sugar and whisk until no lumps remain. Using a fork or a spoon, drizzle the glaze over the scones.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 520Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 513mgCarbohydrates: 79gFiber: 2gSugar: 37gProtein: 7g
