Vanilla-glazed Pecan Coconut Cookie Scones

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 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

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.