Vanilla-Glazed Pecan Coconut Cookie Scones

Name: Vanilla-Glazed Pecan Coconut Cookie Scones
Prep time: 20 min
Total time: 55 min
Yield: 12
Ingredients: 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; 1 cup powdered sugar; 1 teaspoon vanilla; 4 to 6 teaspoons milk; 1/4 cup finely chopped pecans; 1/4 cup coconut

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Vanilla-Glazed Pecan Coconut Cookie Scones

Prep 20 min
Total 55 min
Ingredients 11
Servings 12

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

By Pillsbury Kitchens

Updated December 7, 2010

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.