Vanilla-Glazed Pecan Coconut Cookie Scones Recipe

Name: Vanilla-Glazed Pecan Coconut Cookie Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 375u00b0F; 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 375u00b0F 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.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Scones, 1 (17 ounce) package Pillsbury pecan swirl quick bread and coffeecake mix, 3 tablespoons butter or 3 tablespoons margarine, melted, 1 teaspoon vanilla, and more.

Yes, Vanilla-Glazed Pecan Coconut Cookie Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla-Glazed Pecan Coconut Cookie Scones

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