Dexy’s Midnight Runner, Come on Eileen  

I come from a very traditional Mexican family. My parents began the immigration process to the United States before I was born and, as with all bureaucracy, what they experienced made very little sense. My father and four oldest siblings were allowed to enter the U.S. but my mother and three younger siblings had to remain in Mexico. As a result, I was born a border baby, in Tijuana. My family was not reunited until I was 8 months old and we were all granted permanent entry status into the U.S. I am the youngest of eight and as the infant, I have absolutely no memory of this. For my parents and older siblings, this was a very difficult period and one in which they still speak of sadly. Separation coupled with the newness of Los Angeles was a radical shift from the closeness, routine, safety, and environment of the small Mexican village. 

When I was growing up the most exotic food my mother ever prepared was lasagna. Supporting a family of 10 on a factory workers wage is something I can’t even imagine. I have no idea how my parents did it. When I reflect on my childhood, there is no sense of every lacking or wanting anything. My childhood diet was one of beans, eggs, fresh tortillas, nopales, avocados, and queso fresco. We didn’t eat much meat but we did have vegetables and lots of fruit. And on the weekends, my mother would buy pan dulce and make hot chocolate, Mexican style of course! I never tasted pizza, lamb, meatloaf, yogurt, scones… And since I was fortunate in having six older sisters, I always had amazing hand-me-downs!

My first year in college was an incredible experience. Going from a very sheltered life to a university was a blossoming in the best possible sense. Herodotus, black figure Greek vases. Dostoevsky, Piero della Francesca, pot, co-ed bathrooms, days without beans, and scones! All in the beautifully situated campus that is UC Santa Cruz, nestled in the redwoods with views of the ocean. This is where I learned about the buttery, barely sweet biscuit that is the scone. Honestly, I have no idea where I got this recipe 20 years ago. I do know that a succession of housemates would return from grocery shopping with all the necessary ingredients. It has been a very long time since I made this recipe but today, while unpacking a box, I came across a journal from my college days with the recipe written on the front cover.

Originally I made it with raisins, then with a variety of dried fruit and almonds, and lastly with jam. And, thus, the evolution of this scone. Long gone are the days of store bought jam, now I have cupboards filled with jams, jellies, and preserves from my late Summer/early Fall obsession. I found one last jar of my Holiday Delight preserve and decided to use it to bring back to life the scone of my youth.

Simple Scone Recipe

1. 3 cups all purpose flour
2. 1/2 cup granulated sugar
3. 2 teaspoons baking powder
4. 1/2 teaspoon soda
5. 1/2 teaspoon salt
6. 3/4 cup butter, unsalted and at room temperature
7. 1 cup buttermilk
8. Zest of one orange

• Preheat oven to 375 degrees
• In a large bowl, combine all the dry ingredients
• Work the butter into the flour mix, gently incorporating the dry and wet with your fingers
• When sufficiently mixed, you will have a crumbly mass, add the buttermilk and mix with hands
• Divide into 12 balls on a prepared cookie sheet
• Flatten each ball and make a well in the center
• Fill well with your favorite jam, jelly, or preserve
• Bake for 20 minutes or until golden brown

Serve with coffee or tea and more preserves.

Enjoy!