Carrot Cake Mix Scones

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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!

Prep Time10

Cook Time22

Total Time32

Course: Breakfast

Cuisine: American

Keyword: breakfast, cake mix scones, carrot cake, carrot scones

Servings: scones

Calories: 520kcal

Author: A H

Equipment

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.

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