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Bake-Off® Contest 40, 2002
Freeport, Texas

Vanilla-Glazed Pecan Coconut Cookie Scones

Add these delicious coconut scones to your bread basket - ready in 55 minutes.

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  • prep time 20 min
  • total time 55 min
  • ingredients 11
  • servings 12
 

Ingredients

Scones

1
(16.9-oz.) pkg. Pillsbury® Pecan Swirl Quick Bread & Coffee Cake Mix
3
tablespoons butter or margarine, melted
1
teaspoon vanilla
1
egg, slightly beaten
1/2
cup coconut
2
to 3 tablespoons half-and-half

Glaze

1
cup powdered sugar
1
teaspoon vanilla
4
to 6 teaspoons milk

Toppings

1/4
cup finely chopped pecans
1/4
cup coconut

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. In large bowl, combine quick bread mix, swirl mix from packet and pecans from foil packet; mix well. Add butter; with pastry blender or fork, mix until mixture resembles coarse crumbs. Add 1 teaspoon vanilla and egg; mix well. Stir in 1/2 cup coconut. Gradually add half-and-half, stirring until soft dough forms.
  • 2 On lightly floured surface, pat dough to 1/2-inch thickness. With 2 1/2-inch floured cutter, cut dough into rounds. Pat scraps of dough to 1/2-inch thickness for additional scones. Place on sprayed cookie sheet.
  • 3 Bake at 375°F. for 12 to 16 minutes or until light golden brown. Cool 2 minutes. Remove from cookie sheet; place on wire rack. Cool 10 minutes.
  • 4 In small bowl, combine all glaze ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread glaze over warm scones. Sprinkle with toppings.
  • 1 Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. In large bowl, combine quick bread mix, swirl mix from packet and pecans from foil packet; mix well. Add butter; with pastry blender or fork, mix until mixture resembles coarse crumbs. Add 1 teaspoon vanilla and egg; mix well. Stir in 1/2 cup coconut. Gradually add half-and-half, stirring until soft dough forms.
  • 2 On lightly floured surface, pat dough to 1/2-inch thickness. With 2 1/2-inch floured cutter, cut dough into rounds. Pat scraps of dough to 1/2-inch thickness for additional scones. Place on sprayed cookie sheet.
  • 3 Bake at 375°F. for 12 to 16 minutes or until light golden brown. Cool 2 minutes. Remove from cookie sheet; place on wire rack. Cool 10 minutes.
  • 4 In small bowl, combine all glaze ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread glaze over warm scones. Sprinkle with toppings.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie scone
Calories
300
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
),
Cholesterol
25mg
25%;
Sodium
210mg
210%;
Total Carbohydrate
42g
42%
(Dietary Fiber
1g
1%
  Sugars
29g
29%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 2 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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