“Pirate” Scones (Key Lime Coconut Surprise)

The pirates of the 1700s probably didn’t eat much health food, generally speaking. Vegetables are scarce on the high seas, and all that rum and grog couldn’t be good for the internal organs and brain.

If I were kidnapped by pirates and ordered to serve as their cook, I would call the authorities. But before I left their ship to get warm and dry while they faced charges of stealing treasure, if I was feeling extra nice, I might make them a healthy breakfast treat to counterbalance all those stale biscuits and chewy meats they’d have been eating. Luckily, I have just the recipe to work with the ingredients likely to be available on the nearby tropical islands.

These oatmeal scones are infused with bold lime, emblazoned with sassy cranberries, and topped with sweet toasted coconut flakes. Abundant white chocolate chips make every bite just sweet enough. The best part is the buried treasure inside: in the center of each scone is a pool of tart, luscious real raspberry filling just waiting to be discovered.

So what are you waiting for, mate? Whip up these scones or I’ll have ye swabbing the deck!

“Pirate” Scones (Key Lime Coconut Surprise)

adapted from a recipe by Camille Styles on Yummly

makes 6 large scones

Ingredients:

scones

• 1 cup all purpose flour
• 1 cup quick-cook dry oatmeal
• 2 tbs Truvia Baking Blend (substituted for 1/4 cup sugar)
• 1 tbs baking powder
• 1/4 tsp salt
• dash cinnamon
• splash nutmeg
• pinch ginger
• 2 tbs Earth Balance Whipped Buttery Spread
• 1/4 cup peanut butter (I used crunchy since we ran out of creamy. Feel free to try almond butter, etc…)
• 2/3 cup limeade (I used Simply Limeade brand)
• 1/4 cup dried cranberries
• 1/4 cup white chocolate chips (I used Nestle Toll House Premier White Morsels)
• zest of one lime (save a little for the glaze!)

raspberry filling

• 1 cup unsweetened frozen raspberries
• 1 tbs Truvia Baking Blend
• 2 tbs hot water

eggless wash/topping

• 1 tbs limeade
• 2 tbs sweetened flaked coconut

glaze

• 1 tbs water (I recommend using less to make it thicker)
• 3 tbs white chocolate chips
• 1 tsp limeade
• 1 tbs Truvia Baking Blend
• sprinkling of reserved lime zest

Directions:

Raspberry Filling:

Place frozen raspberries and hot water in a small bowl. Use a spoon to mash the frozen berries until mixture is very liquid-y. (It might help to thaw the berries first, or try using fresh ones.) Add Truvia Baking Blend and mix thoroughly.

Set aside the filling for now.

Scones:

Preheat oven to 425 Fahrenheit. Line a cookie sheet with aluminum foil and spray with nonstick cooking spray. Lightly sprinkle the cookie sheet with some of your flour to use it as a kneading surface.

In a large bowl combine the flour, oats, Truvia Baking Blend, baking powder, salt, and spices.

Cut in the cold Earth Balance and peanut butter. Add limeade and stir until  just moistened. Mixture will be very thick and leaning towards dry.

Fold in the cranberries, white chocolate chips, and lime zest. Don’t forget to leave some lime zest for the glaze!

Knead the dough on a floured surface. Divide into two balls of about equal size.

Knead one of the dough balls into a circle about 1/2″ thick. Cut into three even triangles.

Spoon raspberry filling into the center of each of the three triangles, leaving some space around the edges.

Cut the remaining scone dough into three more triangles and stick them to the tops of the raspberry-filled scone-bottoms, closing all the edges as best you can. I did kind of a messy job of this, which is why my scones don’t conceal their raspberry “surprise” too well. Maybe making the filling less liquid-y and more the consistency of raspberry jam would help.

Using a pastry brush, brush limeade onto each scone in lieu of an egg wash. Sprinkle flaked coconut on the tops.

Bake the scones at 425 for 12-15 minutes or until scones are set and coconut flakes are toasted.

White Chocolate-Lime Glaze:

Fill a large saucepan with about an inch of water. Put on stove.

Place the white chocolate chips and one tablespoon of water in a bowl. Put the bowl on top of the saucepan and bring the water inside the saucepan to a boil. Meanwhile, blend the white chocolate chips and water until the chips are fully melted.

Remove from heat.

Add limeade, Truvia Baking Blend, and reserved lime zest.

When scones have cooled for at least 15 minutes, spoon glaze onto the tops.

Serve warm. Pirate-speak while serving optional. Alcoholic beverages not recommended.