Vanilla-Glazed Pecan Coconut Cookie Scones

Annacia *

By
@Annacia

I couldn't get the ask for mix here in Canada so I made a very basic vanilla coffeecake recipe with less milk than you would for the cake and adding the coconut. I made the topping with the nuts and coconut with the addition of 1 tsp of margarine and rubbed it all together. Lowered the oven temp to 350 while I was making the topping and slid them back in for 5 mins. Mine finished up being well baked but very pale but still delicious. :D


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Rating:

Comments:

Serves:

12

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

SCONES

1
1 (17 ounce) package pillsbury pecan swirl quick bread and coffeecake mix
3 Tbsp
butter or 3 tablespoons margarine, melted
1 tsp
vanilla
1
egg, slightly beaten
1/2 c
coconut
2-3 Tbsp
half-and-half

GLAZE

1 c
powdered sugar
1 tsp
vanilla
4-6 tsp
milk

TOPPING

1/4 c
finely chopped pecans
1/4 c
coconut

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Soy Free