Easy Cake Mix Scones (doctored cake mix)

If you’re in the mood for an easy scone recipe, one that starts with a box of white cake mix, have I got a treat for you! This recipe came together so easily and it’s a terrific alternative when you’re in the mood for something different.

Can I Make Scones out of Cake Mix?

Why, yes! Yes you can! And this is one of those cake recipes you’re going to love! It starts with a boxed cake mix so it’s super easy.

If you’ve been following me in recent weeks you know I’m on a major quest to discover every single way a human being can use white cake mix to make other things.

Cake, sure. And cupcakes, yes. I’ve posted a ton of ideas for how to doctor a boxed cake mix to make it better. Or different. But still. . .cake.

Now I’m on a roll, trying to convert cake to other things. Like, muffins. Or cookies. Or dump cake. Or, in today’s case. . .scones.

Cake Mix Scones are Easy and Delicious!

I didn’t know if it would be possible, but I decided to give it a try and find out for myself.

I found a few recipes online, including this yummy looking one from Isabella’s Quick Recipes on YouTube, but in the end I decided to go my own route. You guys know me: I can’t leave someone else’s recipe alone. I must twist and tweak and make it my own. And in this case, I’m so glad I did!

I’m about to break down how I did it, but first let’s start with the ingredients. You’ve probably got most of these things on hand. If not, don’t fret! Some of these can be substituted with other ingredients.

Cake Mix Scone Ingredients

FOR THE SCONES

• white cake mix (I used Duncan Hines but you can use any brand you like.)
• all purpose flour
• instant lemon pudding (dry pudding mix)
• cold butter (cubed)
• large egg
• heavy whipping cream (or whole milk)
• berries (I used blackberries)

FOR THE GLAZE

• powdered sugar
• Juice of one lemon
• Zest of one lemon

(If you don’t have lemon you can use heavy cream or milk to thin)

How to Make Easy Cake Mix Scones

This is one of those new recipes you’re going to make again and again! The end result is spectacular.

I think you’re going to feel like a real baker when you’ve finished these and no one will have to know you started with a cake mix! (Shh! No one will know you took the easy way!)

Here’s how you can do it!

Preheat your oven to 400 degrees. Place parchment paper on two cookie sheets.

Start by cutting up your cold butter. (For once you don’t need room temperature butter!)

Add butter to flour and place in food processor or in mixing bowl.

Pulse until the butter and flour are incorporated.

Now work the other dry ingredients (cake mix and pudding mix) into the butter/flour mixture. Pulse until it’s mixed. You can see that it’s a bit lumpy but otherwise somewhat incorporated. (If you prefer, you can use a pastry cutter for this process.)

Place into a large bowl.

Add your wet ingredients (the whipping cream and egg). I used a large fork to work this, but eventually ended up using my hands. (Hey, it always feels good to get your hands in there!)

If you don’t want to go this route you can always use your stand mixer with the dough hook or paddle attachment.

Divide the dough into two balls of equal size. (This is not a sticky dough. It’s pretty firm.)

Prepare a piece of waxed paper with flour and place one ball of dough down. Press it down with your hands into a circle. I made mine about 1/2 inch high.

Set aside and do the same with the second ball of dough.

Prepare your berries by cutting them into smaller pieces and patting off excess juice.

Spread them out over one of the discs of dough.

Now flip the other dough over the first and press down. You want the dough to touch on the edges and between the berries. Lightly press with your fingertips.

Use milk or whipping cream for a light brush on top, then sprinkle with granulated sugar.

It’s time to slice your scones! I cut mine into 8 (with the intention of cutting them again after they baked).

Place individual scones onto prepared baking sheet.

Bake (one tray at a time) at 400 degrees for approximately 15 minutes or until golden brown. (Watch them carefully, starting at about the 13-14 minute mark. Bake time will vary, depending on your oven.)

Remove from oven and place on wire cooling rack. This is a great time to cut your triangles in half once again if you’re going for smaller scones.

It’s time to make your glaze! (No need for an elaborate homemade frosting for these babies! A simple glaze will do.)

Use the juice of one lemon with some powdered sugar. You can stir in a bit of lemon zest as well, if you want a more pungent lemon flavor.

Wait until the scones have cooled to add the glaze. Drizzle it over and allow it to set.

What to Expect:

I have just one thing to say (and I mean this with my whole heart): This is my favorite “other” thing I’ve made with a white cake mix. I’m not even kidding. My Italian Cream Cake is my favorite cake, but as far as “other” concoctions go. . .this is it.

These. Scones. Are. Everything.

Maybe it’s the lemon pudding. Maybe it’s the sweetness of the cake mix. Maybe it’s the berries. (They were amazing.) Or maybe it was that simple lemon glaze.

I really don’t know how to choose my favorite part but I can tell you that the whole thing came together seamlessly and I plan to make them again.

And again.

And again.

Variations on this Recipe

My mind is reeling as I think of how I might change these up next time. I think I’ll make them like a cinnamon roll, filling the middle with a cinnamon/brown sugar mixture. I’ll probably add chopped pecans, because that’s how I roll (get it?) with my cinnamon rolls. No doubt they’ll end up tasting a little bit like my Cinnamon Muffins, but a little crispier.

After that, I might try a mint chocolate version. (Hey, you guys know I love all things mint chocolate!) I’ll start with a white cake mix then throw in a box of chocolate pudding and fill the middle with mint chocolate chips. That way I’ll end up with a double-mint chocolate scone! Or maybe I’ll start with a chocolate cake mix. That would make it even easier.

Orange cranberry, anyone? I plan to start with a white cake mix, add some lemon zest and orange juice to the recipe, then also add some diced craisins. Yum. I’ll glaze with an orange glaze. I’m thinking some slivered almonds might be yummy on top of that one.

White chocolate raspberry! Maybe I’ll throw in some white chocolate chips and fresh raspberries with a raspberry glaze? Yum. Gotta love that soft chocolate flavor.

Oreo. I love using Oreo’s pudding mix, (like I did in my Oreo Dirt Cake and my Mint Oreo Trifle) so it would be an obvious choice for this one. I could stuff the middle of the scones with chopped Oreos and perhaps a few mini chocolate chips.

I love a “tart” sensation so I might try using sour cream instead of whipping cream next time. That’s what I used in my Copycat Lofthouse Cookie recipe and those cookies turned out great! We’ll see what I’m in the mood for. I might also use a yellow cake mix, since these lemon scones need to be a lovely yellow shade when finished.

If I really want to keep it simple I’ll just start with a lemon cake mix next time. Easy-breezy!

Carrot cake, anyone? I’m dying to make carrot cake scones! I would probably follow a similar process but start with a carrot cake mix or spice cake mix.

Start with a strawberry cake mix then drizzle lemon curd on top. (That sounds amazing.)

While you’re looking at tasty recipes, check out some of the amazing offerings over at Miz Helen’s Country Cottage. It’s one of my favorite sites!

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Learn more about doctored cake mixes, the theme of this blog. 

For the master list of all doctored cake mix recipes on this site, visit Doctored Cake Mix Recipes, Master List. 

That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!

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