Yesterday morning I took my youngest daughter to her locker. 6th grade, middle school, hormone ridden adolescents wandering the halls, distracted glances, unfocused nervous faces. She smiled nervously up at me and said, “I’m fine Mommy”. Of course she is fine. She walks up to some friends and listens in on the conversation, she giggles, and twists her braid and checks out her new Toms and bright white socks. The other girls are not wearing socks. But, she does seem fine. She’s navigating this place in her world.
It’s an interesting place in parenting when you want your little legacies to be independent and strong and yet…. still need you and be who you want them to be. She does need me though, and I need her and this moment to grow me and stretch me and point me to Truth. She is so young, so sweet, so impressionable. I look back, slightly hidden behind the corner of a building. She is so beautiful, my heart twists in a myriad of directions. Please give her confidence. Confidence in herself, not her shoes, nor her beautiful black hair-don’t let her define herself by anything but as a deeply loved child of our living God. Let me drop my expectations, give me grace and peace to joyfully embrace her and her gifts.
Six hours later and it is an hour to pick up time. I have kept myself busy working most of the day, but was able to get home in time to make chocolate chip scones-make that chocolate chips scones with fresh yoghurt and raspberrries on the side. The perfect treat to finish this first day of middle school. I wait to see her sweet face emerging from the crowd of backpacked kids. There she is smiling and waving, looking a little tired, hair falling out of the braid, and funny thing, she is no longer wearing those bright white socks….hmmm.
Here is my Mom’s, affectionately known as Nanny’s, recipe Of course I have added chocolate chips, and occasionally I will throw in some dried cranberries or pecans. And yes, she is British and it is indeed a full fat recipe. Enjoy!
Chocolate Chip Scones
- 2 cups flour (I used part whole wheat on the last round due to lack of white flour, and they tasted great!)
- 1/4 cup sugar
- 3 tsp baking powder
- 8 tbsp chilled butter
- 1 egg
- 1/2 cup cream ( I like Trader Joes whipping cream) or (I sometimes substitute greek yogurt or half ‘n half)
- 1/2 tsp salt
- 1 cup chocolate chips
Mix dry ingredients. Cut cold butter to small pieces and add to dry mix. Keep your hands cold, and mix with you fingertips. Add in chocolate chips or another embellishment. Whisk together egg and cream, and then add to dry ingredients. Loosely form 12 mounds of dough and place on a cookie sheet lined with a silpat. Bake at 350 degrees for 20 to 25 minutes.