Yummy with your Coffee or Tea! Vanilla-Glazed Pecan Coconut Cookie Scones
Scones
1 package Betty Crocker Cinnamon Streusel Muffin and quick bread Mix
3 tablespoons butter, melted
1 teaspoon vanilla
1 egg, beaten
1/2 cup coconut
2 to 3 tablespoons half and half
Glaze
1 cup powdered sugar
1 teaspoon vanilla
4 to 6 teaspoons milk
Topping-Mix together
1/4 cup finely chopped pecans
1/4 cup coconut
Directions
1.Heat oven to 375 degrees. Line cookie sheet with parchment paper.
2.In a large bowl, combine the quick bread mix, cinnamon streusel from packet, mix well.
3.Add butter, with pastry blender of fork, mix until mixture resembles coarse crumbs.
4.Add 1 teaspoon vanilla and egg. Mix well.
5.Stir in 1/2 cup coconut. Gradually add half and half, stirring until soft dough forms.
6.On lightly floured surface, pat dough into a 1/2 inch thickness.
7.With 2-1/2 inch floured cutter, cut dough into rounds. Place on prepared cookie sheet.
8.Bake at 375 degrees 12 to 14 minutes or until light golden brown. Cool on wire rack.
9 Combine glaze ingredients, spread on warm scones and top with topping.
Makes 9-12 scones; depending on cuts and thickness of dough