Vanilla ­Glazed Pecan Coconut Scones

Vanilla ­Glazed Pecan Coconut Scones

Tags: Scones

  • Prep Time: 20 min
  • Cook Time: 14 min
  • Ready Time: 55 min
  • Yield: 12 cookie scones

Ingredients

  • Crisco® Original No-Stick Cooking Spray

SCONES

  • 1 package Pillsbury® Pecan Swirl Flavored Quick Bread & Muffin Mix
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1/2 cup flaked coconut
  • 2 to 3 tablespoons half-and-half

GLAZE

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 to 6 teaspoons milk

TOPPING

  • 1/4 cup finely chopped pecans
  • 1/4 cup flaked coconut

Preparation Directions

  • HEAT oven to 375°F. Spray cookie sheet with no-stick cooking spray. Combine quick bread mix, swirl mix from packet and pecans from foil packet in large bowl; mix well. Cut in 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.
  • PAT dough to 1/2-inch thickness on lightly floured surface. 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 prepared cookie sheet.
  • BAKE 12 to 16 minutes or until light golden brown. Cool 2 minutes. Remove from cookie sheet; place on wire rack. Cool 10 minutes while making glaze.
  • COMBINE all glaze ingredients in small bowl, adding enough milk for desired spreading consistency; blend until smooth. Spread glaze over warm scones. Sprinkle with toppings.

High Altitude (above 3500 ft.):

  • ADD 1/4 cup flour to dry quick bread mix. Bake as directed above.

Nutritional Information Per Serving

Serving Size (1 scone of 12), Calories 300 (Calories from Fat 120), Total Fat 13g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 25mg, Sodium 210mg, Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 27g), Protein 2g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 4%, Iron 25%.

*Percent Daily Values are based on a 2,000 calorie diet.