VANILLA-GLAZED PECAN COCONUT COOKIE SCONES

Vanilla-Glazed Pecan Coconut Cookie Scones image

Provided by Shelby Jo

Categories Scones

Time 55m

Yield 12 cookie scones

Number Of Ingredients 11

1 (17 ounce) package Pillsbury pecan swirl quick bread and coffeecake mix
3 tablespoons butter or 3 tablespoons margarine, melted
1 teaspoon vanilla
1 egg, slightly beaten
1/2 cup coconut
2 -3 tablespoons half-and-half
1 cup powdered sugar
1 teaspoon vanilla
4 -6 teaspoons milk
1/4 cup finely chopped pecans
1/4 cup coconut

Steps:

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.
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.
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.
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 Facts : Calories 127.6, Fat 8.7, SaturatedFat 5.3, Cholesterol 26.4, Sodium 30.3, Carbohydrate 11.8, Fiber 1.1, Sugar 10.4, Protein 1.3