Saturdays are for special breakfasts. Growing up, Mummy always served something special on Saturdays. The routine was: wakeup, family devotion, chores, and then breakfast.
Some of my favorite breakfast dishes were Akara and Akamu, Big English (comprising of baked beans, eggs, Satis beef sausage, bread, or fried potatoes), pancakes, fried yam, fried plantain, and corned beef stew, homemade-from-scratch jam donuts, and SCONES!
Scone breakfast days were lovely. We played around with different add-ins from nuts, to raisins, and maraschino cherries. We consumed our scones with copious amounts of Milo, Horlicks and Lipton Tea (when my sister and i felt like big girls) . The favorite part of scones was that mummy allowed me to make them. They were not as intricate as cakes which had to be “creamed” multiple times or doughnuts which were so time consuming! O how i would pray for the silly doughnut dough to rise quickly enough before Cadbury breakfast show was over! Hello children of the “90’s”…
These scones brought back so many beautiful memories of growing up in Lagos in the 90s, and of mummy and daddy who have changed quite a bit and hardly make scones anymore. It also reminded me of the importance of making great memories with children. I will forever be thankful for such a wonderful childhood with many happy memories.
Enjoy this deliciously hearty and filing scone!
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- ¼ cup brown sugar
- 2 tsp brown sugar
- 1 stick softened cold butter
- 1 cup currants
- ¼ cup crushed almonds
- 1 large egg
- ⅓ cup milk
- Preheat oven to 400°F.
- Add all ingredients (except the 2 tsp brown sugar) into a bowl and mix until dough comes together
- Turn out onto a lightly floured surface.
- Dust hands with flour and knead dough a few times until ingredients are well incorporated.
- Cut dough into 8 wedges
- Roll each wedge into a ball and place on baking sheet.
- Sprinkle the 2 tbsp of brown sugar on the scones.
- Bake 12 to 15 minutes, until scones are golden brown and a toothpick inserted into the center of a scone comes out clean.
- Cool scones on a wire rack for 5 minutes before serving.
Oya Come Chop 🙂
i think we were soon spoiled in the good food department! LOVE and still love a CORRECT saturday breakfast! great times indeed. thanks for the recipe and reminder