Vanilla Glazed Pecan Coconut Cookie Scones

A pillsbury bake off recipe from carolyn collins of freeport texas.

Heat oven to 375f.

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 375f 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.

pillsbury pecan swirl quick bread and coffeecake mix, butter, vanilla, egg, coconut, half-and-half, powdered sugar, milk, pecans