Davey Scones’ Locker!
I lied in my last post when I said I’d been away at college the past few months. Actually, I’ve been traipsing the Coral Sea on a bedraggled schooner with several diverse characters including Rick Riordan’s Percy Jackson, Michael Crichton’s Lazue (hawk-eyed female, raised as a man), and the obligatory Jack Sparrow. Our mission? Capture all shark-finning boats, train the fishermen onboard to be marine biologists, perform emergency surgery on the sharks, and of course, take all the fishermen’s treasure for ourselves.
We managed to overtake one ship just as its captain was about to slice off the dorsal fin of a reef shark. Madame Ching the pirate queen shocked him with a spontaneous performance of “Call Me Maybe,” which made him drop the thrashing fish to the deck.
Noticing the peculiar shape of the shark’s stomach, I came over and performed CPR until he coughed up none other than Auntie Teach’s Recipe Book. Allegedly handwritten by the aunt of Edward Teach (Blackbeard) in the Golden Age, this pudgy, homespun volume of recipes to fuel illegal activity on the high seas has been sought after for centuries by foodies and historians alike!
I decided to sell it to a museum as an act of charity that also made me a lot of money. But before doing that, on our last day on the pirate ship, I flipped to a random shark-bile-soaked page and made the recipe lovingly scrawled (and personalized with drips of rum) for “Anti-Scurvy Scones.”
When traveling at sea for weeks, particularly before refrigerators were invented, getting fresh fruits and vegetables was a serious problem. Sailors used to drink lime juice to avoid nasty diseases resulting from a lack of certain vitamins.
Auntie Teach’s recipe includes flavorful limeade, as well as coconut flakes that could have been harvested from local islands, dried cranberries that would have been brought onboard to replace fresh fruit, and white chocolate chips to sweeten the deal. She packs even more nutrient-rich fruit into these breakfast delights with the surprise inner filling: passionately tart red raspberry compote made from frozen raspberries. As our formerly shark-finning friends loved smoothies, they had a freezer full of the berries for me to mush to pulp.
Over a breakfast of hot scones oozing gooey raspberry filling, we discussed the state of sharks in today’s changing world, as well as practical matters such as the leeches in Jack’s boots and how terrible the internet service was in the middle of the ocean.
By the time we got back to the states to drop me off at college, everyone was begging me for this recipe. I promised to publish it on my blog. And a pirate always keeps her word, especially if she doesn’t want to be troubled with revenge while trying to finish school. So here it is.
Click here for the full recipe: “Pirate” Scones (Key Lime Coconut Surprise)
Like reading about swashbuckling environmental pirates as much as you like healthy treats? Check out my free ebook People with Fishtails on Smashwords and Amazon, and my active author blog, aseaworthyfrigate.wordpress.com for more.
Image credits in order of appearance (excluding scone pictures which were taken and edited by me using iphoto and Ribbit):
“Nordsee”. Licensed under Public Domain via Wikimedia Commons – https://commons.wikimedia.org/wiki/File:Nordsee.jpg#/media/File:Nordsee.jpg
“Wreck of the Dart (Sketched on the Morning after the Storm of the 25th Octr 1842) at Madeira” by Emily Geneviève Smith – National Maritime Museum, Greenwich, London. Licensed under Public Domain via Wikimedia Commons – https://commons.wikimedia.org/wiki/File:Wreck_of_the_Dart_(Sketched_on_the_Morning_after_the_Storm_of_the_25th_Octr_1842)_at_Madeira.jpg#/media/File:Wreck_of_the_Dart_(Sketched_on_the_Morning_after_the_Storm_of_the_25th_Octr_1842)_at_Madeira.jpg
One Day Late
I’m one of those people who is simply never late. I think it’s hereditary, because my mom just happens to be extremely punctual as well. (At least I didn’t get the gene from my dad for being late to everything!) I’m that preppy girl who always hands in her project before the deadline, and is always in her seat and ready to learn before the bell, while oftentimes other people are racing into class after that deadly monotone and diving desperately into their backpacks for work that was due yesterday. My punctuality is what has earned me some good grades and a trifle of good-natured resentment from the other students. It’s also what drives me crazy on those occasions where my timing is – gasp – less than ideal.
I was going to make a Thanksgiving recipe to share last week, honestly I was! Somehow it just didn’t happen. I tried twice to make some cornbread, and both tries resulted in failure. I was fresh out of ideas, so I gave up for a few days, thinking I’d try something the day before…day of… what can I say? The hour of the family dinner arrived, and I was out of time.
Of course today I had time, and a really brilliant idea that just occurred to me this morning: cranberry orange cinnamon rolls. I know, I know, the deadline for cranberry orange stuff passed yesterday. But can you please accept this for half credit? Thanks, I knew you would. Especially when the “assignment” is so delectable!
I’ve never been a real fan of the traditional Thanksgiving cranberry sauce. Gooey, sugary gel-like mush that wobbles on your plate and oozes into your other food? No, thanks. But I do adore dried cranberries. And who doesn’t love a delicious cinnamon roll? No matter what time of year you bake these, they will be a real hit. As long as your crowd doesn’t expect you to always be punctual with your holiday flavors!
I am indebted to Hungry Healthy Girl for the recipe I based my cinnamon rolls on this time. The texture was perfect: not too soft and fall-apart-y but not to hard like a cookie. It can be hard to find a cinnamon roll recipe with that happy medium texture, but I found one this time. And I am oh so thankful.
Tangy orange, spicy cinnamon, fruity orange and cranberry flavor all go great together. But to make these cinnamon rolls really delightful, I added a sinfully sweet white chocolate glaze. Thick and decadent, the glaze really makes this recipe, and I really don’t recommend leaving it out. (Unless you want a lower grade! 🙂 )
So what are you waiting for? Time’s a-wasting! Hurry up and make these fun and flavorful cinnamon rolls.
Click here for the full recipe.
True Healthy Me 
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