Semper Fi Scones with Bourbon

This weekend marks the United States Marine Corps birthday.  We're heading over to the Marine Corps Ball tonight.  It's always a fun time of the year; we get to see all of the Marines dressed up and looking sharp, including hubs.  He cleans up well ;-)

Tonight will be my fourth ball with him.  (I actually started to write third, but realized that it was incorrect!  How time flies!)  There will be a guest speaker, usually a General, followed by dinner and dancing.  You may have already guessed this, but the meal will not be vegan or vegetarian friendly, haha.  I will probably have a snack before I go and most likely eat a salad and bread.  You know, the vegetarian staples at most events!

During this time of the year, we get a lot of "Thank you for your service" messages from folks.  I usually smile and say thank you, but my husband and I have a unique view on this.  At this point in our lives, we haven't been faced with much adversity.  Sure, we had a long distance relationship for a while, but that pales in comparison with the families with children who have to be separated.  Or men and women who have been permanently injured in combat.  

Yes, my husband will probably have to deploy (again - he deployed before we met), but that will not be in the near future.  And that will be tough.  Right now, the toughest thing for us is being distant from family and friends, but most live within a five hour car ride.  

We're lucky.

So, the point of this rant is to recognize those military families that are struggling or who are having a tough time and give them a hug, send them a card, or offer your support.  It will be appreciated.  I'm sure that I will need it someday.

In honor of the USMC's birthday, I've made these Semper Fi Scones with Bourbon.  Now I know that the scone is not the most masculine or militant baked good, but I like scones...and the alliteration.  

So here we are :-)

I had some cranberries left over from my Cranberry & Courage Holiday Cornbread, so I combined those with some frozen blueberries (from my upcoming pie!).  Boom - red, white, and blue.  I chose bourbon because it's my husband's favorite and it's a pretty manly beverage.

 I've told you before: the secret ingredient here is the bread flour.  It adds an extra cakey-ness that makes these scones perfect.  Also, the combination of berries and nutmeg give this scones a fall flavor.  You'll love them! 

Ingredients:
3/4 T. organic sugar
1/2 c. bread flour
1/2 c. organic whole wheat pastry flour
1/2 T. baking powder, aluminum-free
1/4 tsp. sea salt
pinch baking soda
pinch nutmeg (or more than a pinch)
3 T. organic non-hydrogenated shortening, like Spectrum
1/4 c. almond milk, or other non-dairy milk
2 T. bourbon, like Bulleit (learn more about infusing your own liquor!)
2-3 T. frozen cranberries, chopped (run them through the food processor a few times)
2-3 T. frozen blueberries

a few tablespoons of powdered sugar, for icing
a splash of water, for icing

Directions:
Preheat the oven to 425°. Line the bottom of a pan with parchment paper or a Silpat.

In a food processor, load the dry ingredients: sugar, flours, baking powder, baking soda, salt, and nutmeg.  Pulse a few times.  Add in the shortening, bourbon, and milk.  The mixture should be pretty tacky.  Scoop it out of the processor and into a bowl with the frozen berries.  Mix it all well.

Using a large ice cream or cookie scoop, scoop the scone dough onto the prepared tray.  I pressed down on mine so that they were a little less dome shaped and more flat.

Bake them for about 15-18 minutes.  Let them cool completely...although they taste really good warm!

For the icing: in a small cup, add a few tablespoons of powdered sugar and a tiny amount of water.  Stir.  You don't want to add to much water.  The consistency should be similar to Elmer's Glue, haha.  

If you've added too much water, add more powdered sugar.  It's just a guessing game until you get the right consistency.  Drizzle the icing over the scones.  If you did it correctly, it should harden in time.

Celebrate the USMC's birthday and eat a scone!

Cheers,
-Aileen