Vanilla-Glazed Pecan Coconut Cookie Scones

Prep Time: 20 minutes
Yield: 12 cookie scones

Ingredients:

SCONES
1 package Pillsbury® Pecan Swirl Quick Bread
3 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 egg, slightly 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
1/4 cup finely chopped pecans
1/4 cup coconut

Preparation Directions:

1. Heat oven to 350° F. Grease and flour 15x10x1-inch baking pan.

2. In large bowl, combine all bar ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread in greased and floured pan.

3. Bake at 350° F. for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.

4. In small bowl, combine cream cheese and margarine; blend well. Stir in vanilla. Add powdered sugar and enough milk for desired spreading consistency; beat until smooth. Frost cooled bars. If desired, sprinkle with nutmeg. Refrigerate 30 minutes or until set. Cut into bars. Store in refrigerator.

High Altitude: (Above 3500 Ft.)
Increase all purpose flour to 1 1/3 cups; decrease baking powder to 1 teaspoon. Bake as directed above.