Vanilla-Glazed Pecan Coconut Cookie Scones - cooking recipe

Ingredients

Scones
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
Glaze
1 cup powdered sugar
1 teaspoon vanilla
4 -6 teaspoons milk
Toppings
1/4 cup finely chopped pecans
1/4 cup coconut

Preparation

Heat oven to 375\u00b0F; 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.
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.
Bake at 375\u00b0F for 12 to 16 minutes or until light golden brown. Cool 2 minutes. Remove from cookie sheet; place on wire rack. Cool 10 minutes.
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.