• Prep Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 8

Carrot Cake Scones

  • Recipe Submitted by on

 Ingredients List

  • 1 1/4 cup Carrot Cake mix
  • 1 1/4 cup flour (plus a little extra for dusting)
  • 8 tablespoons of cold butter, chopped
  • 3/4 cup skim milk


Preheat the oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper or a silicon mat. Do not grease.
Mix together the cake mix and flour in a large bowl.
Use a pastry cutter or two knives to cut in the cold butter until the mixture looks crumbly.
Create a well in the center of the bowl and pour in the milk. Use a wooden spoon to gently mix the milk into the rest of the mixture. Just like in making biscuits, try not to over mix. Only mix until the dough has JUST formed.
Tip: make things easier on your self by trying to keep the dough all in the center of the bowl, like you're forming a dough ball.
Dust a small handful of flour over the dough in the ball, and with well floured hands, form the dough into a ball (do not KNEAD) and remove it to the prepared baking sheet.
Gently press the dough to flatten into a domed circle that is approximately 8 inches in diameter,

Bake for 20-25 minutes until a toothpick inserted comes out clean. Cool and cut into wedges to serve.

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