Vanilla-Glazed Pecan Coconut Cookie Scones

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

• Ready In: 55 mins
• Yields: 12 cookie scones

Ingredients

• Scones

• 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

• Glaze

• 1  cup powdered sugar
• 1  teaspoon vanilla
• 4 -6  teaspoons milk

• Toppings

• 1⁄4 cup  finely chopped pecans
• 1⁄4 cup coconut

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.