A perfectly made scone is moist and tender inside with a crispy, crunchy crust. Traditional Irish scones are a perfect treat served with jam, clotted cream, or lemon curd. On my 70th Birthday, Sue Mitchell, Zelma Beard, Chani Beeman, Marilyn Odello, and my mother’s Irish Scones joined me for an afternoon tea.

This group of politically like-minded friends includes the leaders of groups such as Rise Up California, Indivisible Riverside, Greater Democrats of Riverside, and the controversial Banner Bandits. While an afternoon ‘tea’ may seem an odd activity for the resistance, there is a subtle connection. Just like at the Boston Tea Party and the Irish War of Independence, stopping for  refreshment is part of staying strong for the fight for freedom as we right the wrongs in our current political climate.  

So for my 70th birthday, Annie and two of my sisters laid out a handmade Irish linen runner, from our trip to Vancouver, over a white linen tablecloth. They set the table with an eclectic mix of my mother’s china tea cups and a beautiful teapot. Lorelei baked scones that filled the air with a comforting warm aroma. A dish of strawberries from Corona Farms sat next to homemade lemon curd and whipped cream.

This gathering of friends and the tribute to my mom made it a very special occasion.

Recipe from my mom the original Anney aka Grammie Lambie

Ingredients

• 2 ½ C Flour
• ¼ C Oats
• 1 t Baking soda
• 1 t Cream of tartar
• 2 T Sugar
• ½ t Salt
• ¼ C Cold butter, cut into small cubes
• ½ C Dried cranberries 
• 1 C Buttermilk
• 2 t Lemon or orange zest
• 2 T Heavy Cream

Directions

• Preheat the oven to 400 degrees F. and line a 9×13 sheet pan with parchment paper. 
• Mix dry ingredients together in a large bowl or food processor.  
• Cut in butter with a pastry blender or pulse 5 times in a food processor until the mixture resembles coarse crumbs.  
• Place the mixture in a large bowl, add cranberries and zest, mix slightly.
• Pour in buttermilk and mix gently until dry ingredients are moistened. If the mixture is too dry, add 1 Tbs of buttermilk at a time until just moistened. 
• Place mixture on a lightly floured surface; then pat into a ¾ inch thickness. Using a two-inch biscuit cutter, cut dough into circles.  
• For triangle-shaped scones, divide the dough in half. Pat each half into a circle 3/4” thick. Cut each circle into six wedges.
• Place on a sheet pan and brush with cream. 
• Bake for 12 to 15 minutes.
• Note:  Scones can be made the night before, prior to baking. Place in freezer overnight.  When ready to bake, increase baking time by 5 minutes.