Prep Time 20m
Cook Time 23m
Ready Time 60m
Yield 1 dozen

  • Crisco® Original No-Stick Cooking Spray
  • 1 (16.9 oz.) package Pillsbury™ Pecan Swirl Flavored Quick Bread & Muffin Mix
  • 3 tablespoons cold butter, cut up
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2/3 cup sweetened coconut flakes
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/4 cup sweetened coconut flakes, toasted, cooled
  • 1/4 cup finely chopped pecans, toasted, cooled
Preparation Directions
  • Step 1Heat oven to 350°F. Coat baking sheet with no-stick cooking spray.
  • Step 2For Scones: COMBINE quick bread mix and swirl mix packet in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Whisk egg, milk and vanilla in small bowl. Add to crumb mixture, stirring just until evenly moistened. Stir in coconut and pecans packet.
  • Step 3Knead dough 5 times on well floured surface. Divide dough in half. Pat each half into a 6-inch circle. Cut each circle into 6 wedges. Place on prepared baking sheet.
  • Step 4Bake 20 to 23 minutes or until light golden brown. Cool 2 minutes. Remove to wire rack. Cool 10 minutes.
  • Step 5For Topping: COMBINE powdered sugar, milk and vanilla in small bowl, stirring until smooth. Spread over warm scones. Combine coconut and pecans. Sprinkle immediately over top.
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