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.
- 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.
Don’t miss a bite!
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