“Don’t get in my bubble,” they say to each other – and to me sometimes. And the way they say it, playful yet serious, is one of my very favorite things. The way boys banter and set boundaries through humor is one of the true delights of being a mom of sons.

“I’m not tellin’ that,” when I try to ferret out information about what’s going on with the people they hang out with – “That would be gossiping,” they say. Respecting healthy boundaries can be a mine field of relationship-risk because sometimes boundaries create conflict on both sides.

Then there is the, “Mom, I’m not dressed” when I try walking into my bathroom where they are showering, and, apparently, over-night my little boy felt he had become a man who needed his privacy. Ah, where the chasm between mom and son widens, not like the ocean yet, but like a river, where you are on one bank and he on the other. Sigh!

Developing boundaries. Discernment.  My sons grow and develop boundaries that keep me out. Yes, healthy. Yes, to a point necessary. However, boundaries go both ways. If you have ever played croquet, then you understand that boundaries are indeed a sticky wicket we all have to deal with.

For example, when my son proudly brought me a plate of scones, saying, that plate of scones, made with a different recipe than the one I used for well over a decade – was better than mine? The recipe your friends wanted me to give to their moms? The scones that shouted, “I love you?” Because, well, boys just do not always want to hear those words (establishing boundaries and all) – and food is a multi-lingual love language.  Well, gee, inside I am saying, “You popped my bubble. You’re running over my boundaries.” My sons might want to criticize my parenting now that you’re all grown up, but they should never, NEVER diss my scones.”

And, just in case you do not want to make scones because. . . well, they sound so scone-ish – then call them sweet biscuits. Who would not want a sweet biscuit! Call them what you want – but, if you my son, never, ever tell me your scone recipe is better than mine. Sniff!  He popped my bubble!

Yes, I realize it was a tribute, in a way, bringing that plate. Yes, he is an excellent cook – Emeril watch out! Yes, it was a moment of shining independence.  But it was like the time my cat, thinking she was all grown up, wanted to give me a “hug” in her catty way and left a bunch of . . . .ahem . . . bunnies on my back steps – ’cause that’s what cats do to say, “Gee, see how much I think you’re great!”

. . . . Have I lost you here? . . . .Please come back.  We’re here to talk about scones and boundaries – not really the bunnies.  But, well, bunnies are just everywhere if you really look around (For comic relief, see Spike Jones, Do Ya Wanna Buy a Bunny” – Click Here)

. . . .I recognized the love offering, but was somewhat dismayed – how do you handle that situation?

Wanting to be proud – because it was pure sweetness out of both that prompted the gift offerings. Yet, disagreeing with the results! Granted, his scones were nicely done. Were they better? I was so busy trying to re-bubble my bubble, I could not honestly say.

So, while you chew over that boundary issue, listen to a little Spike Jones, you just might like to try my scones! If you have a better recipe, please share – it won’t pop my boundary bubble – unless you’re my son! Sigh! There is always a story behind the recipe at our house! Ya’ll come back now, Y’hear!

Mom’s Scrumptious Scones

2 Cups All-Purpose Flour
1 tablespoon Baking Powder
1/2 tsp. salt
1/2 Cup sugar
1/3 Cup butter, cut up (5.3 tablespoons)
1 Cup whipping cream

• Combine first 4 ingredients; cut in butter with a pastry blender until crumbly.  Add whipping cream, stirring until moistened.
• (Updated: Using a spatula, turn only until the flower has moistened 1/2 the dry mixture. Turn onto a floured counter top or pastry mat. The Old Testament Girl in me is usually terrified at this part – because it looks like such a mess. This is where you start gently hugging the dough from the sides into the shape of a circular cake, 3/4 the height of the biscuit cutter. Don’t worry if some fall apart while cutting. Set aside to gently press for a second round of cutting. They will seem very crumbling, but when baked, the cold butter melts, solidifying its shape. You should be able to compare the first round of scones cut with the last scone that has been pressed and handled more and see a difference in the texture after baking.)
• Score into triangular pieces before cooking.  Or, use a melon-ball sized-scoop, and place on a greased cookie sheet. Cookie Cutters in season shapes are another option.
• Bake at 375° for 15 minutes or until golden brown.  Serve with Blueberry Sauce and whipped cream. I like to use fresh un-cooked blueberries or strawberries sprinkled liberally over the sauce.
• Also tastes great in a bowl with 1/4 cup milk, sweetened strawberries that have been sliced and sugared.
• Add 1/2 bag of chocolate chips for scone balls or cookies.

Blueberry Sauce

1 pint blueberries
1/3 cup maple syrup(grade B) or honey
1 tablespoon lemon juice, fresh squeezed
1 tablespoon butter
1 tablespoon cornstarch
2 tablespoons boiling water

Add everything to a saucepan and bring to a simmer. Simmer for 8-10 minutes or until the blueberries pop. Whisk the boiling water and cornstarch together to make a slurry. Stir the slurry into the blueberry sauce and continue simmering for 2-3 minutes to thicken. Remove from heat and set aside.

Whipping Cream

2 Cups Whipping Cream
1/2 Powdered Sugar

Place beaters in the freezer while the Heavy Whipping Cream chills (about 15 minutes).  Beat until peaks form and add Powdered Sugar until stiff peaks form. Be careful or you’ll end up with butter. When done, dollop a generous amount over your fruit sauce. Sprinkle with lemon, lime or orange zest. Even add some Lavender from the garden!