Carrot Nut Scones Recipes

CARROT SCONES

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.

CARROT NUT SCONES

Steps:

• Preheat oven to 400 degrees F.
• Lightly grease a 12 inch circle in the center of a baking sheet.
• In large bowl mix the first 8 ingredients. Cut the butter into 1/2 inch cubes and sprinkle them on top of the flour mixture. WIth a pastry blender or knife work the flour into the butter until it resembles coarse crumbs.
• In a small bowl combine the yogurt, egg and vanilla. Add the yogurt mixture to the flour mixture. Stir in the carrots, raisins and nuts. The dough at this point will be sticky. Spread the dough in the center of the greasewd baking sheet forming a 81/2 inch circle. With a serrated knife cut the dough into 8 wedges. I have a scone baking tin which a just dived the dough into the already divided wedges. This makes it much easier. Do not forget to grease the scone tin, if using this method.
• Bake for 19 to 21 minutes.