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Vanilla ­Pecan Coconut Cookie Scones




Source of Recipe


Pillsbury


List of Ingredients




SCONES
1 (16.9­oz.) pkg. Pillsbury® Pecan Swirl Quick Bread & Muffin 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


Recipe



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.

Yield: 12 cookie scones