Vanilla-Glazed Pecan Coconut Cookie Scones

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

  • 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
  • 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
    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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