1/4 cup granulated sugar
1/4 cup cold unsalted butter
1 cup white vanilla baking chips
1 cup flaked coconut
1 tablespoon finely grated lime peel
1/2 cup heavy whipping cream
1 egg
1/2 cup powdered sugar
1 tablespoon fresh lime juice
Heat oven to 425°F. Spray large cookie sheet with cooking spray. In large bowl, stir Bisquick mix and granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is size of fine crumbs. Stir in chips, coconut and lime peel. In small bowl, beat whipping cream and egg. Stir into Bisquick mixture until dough forms. Sprinkle work surface and hands with additional Bisquick mix; lightly knead dough 5 times. Divide dough in half. Shape each half into 6-inch round; cut each round into 6 wedges. Place on cookie sheet. Bake 11 to 14 minutes or until golden brown. Meanwhile, in small bowl, stir powdered sugar and lime juice until smooth. Use metal spatula to loosen scones from cookie sheet. Drizzle with glaze. Serve warm.