Carrot Cake Scones
I have been really excited to post this recipe!! Mostly because it’s a sort of do-over of a recipe from last year– my Red Velvet Scones.
I absolutely cannot stand a dry scone. I mean… I just can’t tolerate it in the slightest. So I made sure that my first scone recipe on this blog (the Red Velvet recipe) was perfectly moist. But over the past year, I’ve received an email or two here and there from people saying that their dough was too sticky and that they weren’t able to form it into a ball to bake.
So I’ve re-made the recipe a handful of times just to make sure that it’s on point the way I wrote it out last year. And the ingredients are. I’m not changing anything there. But I think I could offer a little more instruction on how to handle the dough (which, yes, is very sticky– NO DRY SCONES!!!) to improve the overall baking experience for those of you who are a little nervous about dough handling in the first place.
I’ll say this again in the recipe, but just remember: it’s alllllllllll about using well floured hands and sprinkling some flour in the bowl over the dough. But the flour is NOT to be mixed in to the dough. There is absolutely no more kneading when it comes time to shaping the dough for baking. You’re simply using the flour to make moving the dough easier, that’s it.
As always is the case for anything carrot cake-related on this blog, my scone recipe starts with a cake mix. My chunky carrot cake aversion aside, I’ve found that cake mix keeps these scones moist and flavorful– as opposed to bland, biscuit-like, and dry (which is how I find many homemade scones to taste… ick). I like the Betty Crocker brand for carrot cake mix (although I’m a Duncan Hines girl for all other flavors), because it’s chunk-free and raisin-free. But if you like a heartier carrot cake, definitely feel free to use a different mix!
I gave my scones a simple powdered sugar dusting, but the cream cheese glaze I used with the Red Velvet Scones would be divine here too.
Don’t miss a bite!
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