Vanilla-Glazed Pecan Coconut Cookie Scones

• 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

1. Heat oven to 375u0b0F; 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 375u0b0F 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.

scones, bread, butter, vanilla, egg, coconut, powdered sugar, vanilla, milk, toppings, pecans, coconut

Taken from www.food.com/recipe/vanilla-glazed-pecan-coconut-cookie-scones-331837 (may not work)