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Vanilla-Glazed Pecan Coconut Cookie Scones

(16)
  1 reviews
  • 20 min prep time
  • 55 min total time
  • 11 ingredients
  • 12 servings
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Add these delicious coconut scones to your bread basket - ready in 55 minutes.

Bake-Off® Contest 40, 2002
Carolyn Collins
Freeport, Texas

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie scone
Calories
300
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
5g
25%
Cholesterol
25mg
8%
Sodium
210mg
9%
Total Carbohydrate
42g
14%
Dietary Fiber
1g
4%
Sugars
29g
29%
Protein
3g
3%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
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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