1. 1 (16.9 ounce) package Pillsbury(R) Pecan Swirl Quick Bread(R) Coffee Cake Mix
2. 3 tablespoons butter or margarine, melted
3. 1 teaspoon vanilla
4. 1 egg, slightly beaten
5. 1/2 cup coconut
6. 2 tablespoons half-and-half, or as needed
7. 1 cup powdered sugar
8. 1 teaspoon vanilla
9. 4 teaspoons milk, or as needed
10. 1/4 cup finely chopped pecans
11. 1/4 cup coconut

Nutrition Info

Per Serving

• Calories: 292 kcal
• Carbohydrates: 42 g
• Dietary Fiber: 1 g
• Fat: 12 g
• Protein: 2 g
• Sugars: 27 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions

1. Heat oven to 375 degrees 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 degrees 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.

Yield: 12 servings

3. Still Hungry?

This vanilla and nut treat is half-scone, half-cookie.

Notes:

Submitted by

Carolyn Collins, Freeport, TX

Bake-Off(R) Contest 40, 2002