vanilla-glazed pecan coconut cookie scones

Name: Vanilla-Glazed Pecan Coconut Cookie Scones
Prep time: 20 min
Cook time: 35 min
Yield: 12
Cuisine: American
Ingredients: SCONES; 1 - 1 (17 ounce) package pillsbury pecan swirl quick bread and coffeecake mix; 3 tablespoon(s) butter or 3 tablespoons margarine, melted; 1 teaspoon(s) vanilla; 1 - egg, slightly beaten; 1/2 cup(s) coconut; 2-3 tablespoon(s) half-and-half; GLAZE; 1 cup(s) powdered sugar; 1 teaspoon(s) vanilla; 4-6 teaspoon(s) milk; TOPPING; 1/4 cup(s) finely chopped pecans; 1/4 cup(s) coconut

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

I couldn't get the ask for mix here in Canada so I made a very basic vanilla coffeecake recipe with less milk than you would for the cake and adding the coconut. I made the topping with the nuts and coconut with the addition of 1 tsp of margarine and rubbed it all together. Lowered the oven temp to 350 while I was making the topping and slid them back in for 5 mins. Mine finished up being well baked but very pale but still delicious. :D

yield 12 serving(s)

prep time 20 Min

cook time 35 Min

method Bake

Ingredients For vanilla-glazed pecan coconut cookie scones

SCONES
1

1 (17 ounce) package pillsbury pecan swirl quick bread and coffeecake mix
3 Tbsp

butter or 3 tablespoons margarine, melted
1 tsp

vanilla
1

egg, slightly beaten
1/2 c

coconut
2-3 Tbsp

half-and-half
GLAZE
1 c

powdered sugar
1 tsp

vanilla
4-6 tsp

milk
TOPPING
1/4 c

finely chopped pecans
1/4 c

coconut

How To Make vanilla-glazed pecan coconut cookie scones

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.
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