Coconut Pecan Delight Scones with Vanilla Glaze
Indulge in these delightful Coconut Pecan Scones, bursting with rich flavors and topped with a smooth vanilla glaze. The combination of crunchy pecans and sweet coconut creates a heavenly texture that's perfect for any occasion, from breakfast to tea time. These scones are not only easy to make but also guaranteed to impress your family and friends. Serve them warm or at room temperature for a delicious treat that everyone will love!
N/A
Servings
200
Calories
11
Ingredients
Ingredients
Pillsbury pecan swirl quick bread and coffee cake mix
1 (17 ounce) package (Open package and set aside mix and swirl packet.)
Butter or margarine
3 tablespoons, melted (Melt before adding to the mixture.)
Vanilla extract
1 teaspoon (Add to the batter.)
Egg
1, slightly beaten (Beat before adding to the mixture.)
Coconut
1/2 cup (Finely shredded is recommended.)
Half-and-half
2-3 tablespoons (Add gradually until soft dough forms.)
Powdered sugar
1 cup (Sift for a smoother glaze.)
Vanilla extract (for glaze)
1 teaspoon (Add to the glaze mixture.)
Milk
4-6 teaspoons (Add to glaze for consistency.)
Finely chopped pecans
1/4 cup (Use as a topping.)
Coconut (for topping)
1/4 cup (Use as a topping.)
Instructions
1
Preheat your oven to 375°F (190°C) and lightly spray a baking sheet with non-stick cooking spray.
2
In a large mixing bowl, combine the quick bread mix, the cinnamon swirl mix from the packet, and the finely chopped pecans. Mix well until all dry ingredients are well incorporated.
3
Pour in the melted butter and mix using a fork or pastry blender until the mixture resembles coarse crumbs.
4
Add in the beaten egg and 1 teaspoon of vanilla extract; stir until combined.
5
Gently fold in the coconut, then gradually add half-and-half until a soft dough forms. Be careful not to overmix.
6
On a lightly floured surface, turn out the dough and pat it into a 1/2-inch thickness. Use a floured 2 1/2-inch round cutter to cut out scones. Gather any scraps and pat them again to cut out more scones.
7
Arrange the scones on the prepared baking sheet, ensuring they are spaced apart.
8
Bake for 12 to 16 minutes, or until the scones are lightly golden brown on top. Allow them to cool on the sheet for about 2 minutes before transferring them to a wire rack to cool completely.
9
While the scones cool, prepare the glaze by mixing the powdered sugar, 1 teaspoon of vanilla extract, and enough milk until the desired spreading consistency is achieved.
10
Once the scones are warm, spread the glaze generously over the tops and sprinkle with additional chopped pecans and coconut, if desired.
Nutrition Information
2.5g
Protein
50mg
Sodium
25mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Coconut Pecan Delight Scones with Vanilla Glaze.
What are the primary flavors in these scones?
The primary flavors are sweet coconut, crunchy pecan, and smooth vanilla.
What temperature should the oven be preheated to?
Preheat your oven to 375°F (190°C).
How should I prepare the baking sheet?
Lightly spray a baking sheet with non-stick cooking spray.
What specific baking mix is used as a base?
The recipe uses one 17-ounce package of Pillsbury pecan swirl quick bread and coffee cake mix.
How much butter is required and how should it be prepared?
You need 3 tablespoons of butter or margarine, which should be melted.
What consistency should the mixture have after adding the butter?
The mixture should resemble coarse crumbs after mixing in the melted butter.
How many eggs are needed?
The recipe requires 1 egg, slightly beaten.
What is the role of half-and-half in the recipe?
Half-and-half is added gradually (2-3 tablespoons) until a soft dough forms.
How thick should I pat the dough?
Turn out the dough on a floured surface and pat it into a 1/2-inch thickness.
What size cutter should I use for the scones?
Use a floured 2 1/2-inch round cutter to cut out the scones.
Can I reuse dough scraps?
Yes, gather any scraps and pat them out again to cut out more scones.
How long do the scones need to bake?
Bake for 12 to 16 minutes, or until they are lightly golden brown on top.
What is the cooling process for the scones?
Allow them to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
What ingredients are in the vanilla glaze?
The glaze consists of 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 4-6 teaspoons of milk.
When should I apply the glaze to the scones?
Spread the glaze generously over the tops once the scones are warm.
What toppings are recommended for these scones?
You can sprinkle additional chopped pecans and coconut over the glaze.
How many calories are in a serving of these scones?
Each serving contains approximately 200 calories.
How much protein is provided per serving?
Each serving provides 2.5g of protein.
What is the sodium content per serving?
The sodium content is 50mg per serving.
What is the cholesterol content per serving?
The cholesterol content is 25mg per serving.
What type of coconut is recommended for the batter?
Finely shredded coconut is recommended for the 1/2 cup used in the batter.
How many ingredients are required in total?
There are 11 ingredients total, including those for the scones, glaze, and toppings.
Is this recipe suitable for a tea time treat?
Yes, it is tagged as perfect for tea time, breakfast, or dessert.
Can these be served warm?
Yes, they can be served warm or at room temperature.
How much powdered sugar is used for the glaze?
The glaze uses 1 cup of powdered sugar, preferably sifted for smoothness.
What tool should I use to mix the dry ingredients and butter?
You can use a fork or a pastry blender.
Should the cinnamon swirl mix be added to the batter?
Yes, combine the quick bread mix and the cinnamon swirl packet with the chopped pecans first.
How do I achieve the desired glaze consistency?
Add the milk gradually (4-6 teaspoons) until you reach the desired spreading consistency.
What is the total number of tags associated with this recipe?
The recipe is associated with 9 tags: scones, cookies, coconut, pecan, vanilla, baking, dessert, breakfast, and tea time.