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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
Protein: 3g

% 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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