Prep Time 20m
Cook Time 14m
Ready Time 55m
Yield 12 cookie scones

  • Crisco® Original No-Stick Cooking Spray
  • 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
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 to 6 teaspoons milk
  • 1/4 cup finely chopped pecans
  • 1/4 cup flaked coconut
Preparation Directions
  • Step 1Heat 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.
  • Step 2Pat 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.
  • Step 3Bake 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.
  • Step 4Combine 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.):
  • Step 1Add 1/4 cup flour to dry quick bread mix. Bake as directed above.
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