Light and fluffy carrot cake scones, great for Sunday brunch! Just add whipping cream.
DIRECTIONS: Preheat oven to 400 degrees F. Combine package(s)in a mixing bowl with 1 cup of heavy whipping cream. Blend until stiff dough is formed. (You can use your hands to blend together.)Place dough on floured surface and press out, using your hands, to a 10-inch circle; approximately 1/2 inch thick. Cut into 8 even wedges. Place wedges on a greased cookie sheet and bake approximately 15-18 minutes.
Optional: sprinkle granulated sugar on top before baking.
Do not eat or taste dough or raw batter.
INGREDIENTS: SELF-RISING FLOUR (BLEACHED WHEAT FLOUR, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), SALT, CALCIUM SULFATE, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID (A B VITAMIN)), SUGAR, CARROT,DEHYDRATED, CINNAMON, CLOVES, GROUND GINGER.
CONTAINS WHEAT INGREDIENTS.
MANUFACTURED IN A FACILITY THAT PROCESSES TREENUTS, WHEAT, CRUSTACEAN SHELLFISH, SOY, PEANUTS, EGG, FISH AND MILK PRODUCTS.