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Parent Category: Recipes
2 pkg. cream cheese, softened (3 oz. each)
1 pkg. Betty Crocker SuperMoist carrot cake mix
1/3 cup half and half
1 egg
1/2 cup chopped walnuts
1/2 cup raisins
1/4 cup vanilla glaze or powdered sugar
Heat oven to 400. Cut cream cheese into cake mix in large bowl, using fork until mixture looks like fine crumbs. Stir in half and half, egg, walnuts and raisins until soft dough forms. Place on well floured surface. Knead 6 times. Divide dough in half, shape each half into a ball. Press each ball into 3/4" thick circle, about 6 1/2 inches in diameter. Cut each circle into 6 wedges with lightly floured knife. Place wedges 1" apart on ungreased cookie sheet. Bake 20 to 25 minutes or until edges just begin to brown. Remove form cookie sheet. Cool 10 minutes. Drizzle glaze or sift powdered sugar over scones. Serve warm. Store covered at room temperature.
