Vanilla-Glazed Pecan Coconut Cookie Scones |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 5 |
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A Pillsbury Bake Off recipe from Carolyn Collins of Freeport Texas. 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 |
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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