Vanilla-Glazed Pecan Coconut Cookie Scones

READY IN: 55mins
Recipe by Shelby Jo

A Pillsbury Bake Off recipe from Carolyn Collins of Freeport Texas.

Top Review by Annacia

I tagged this recipe for Photo Tag and it's a true hit. I couldn't get the ask for mix so I made a very basic vanilla coffeecake recipe with less milk than you would for the cake and adding the coconut. Being diabetic I just couldn't bring myself to use the sugar glaze so I made the topping with the nuts and coconut with the addition of 1 tsp of margarine and rubbed it all together. I 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 which I rather like. :D

Ingredients Nutrition

Directions

  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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