Simnel cake scones
The team at Ickworth have created a twist on the simnel cake, which is traditionally eaten at Easter. Originally made for Easter Sunday, simnel cakes have been made since at least medieval times - why not come and try our scone version?
- 2.7kg self-raising flour
- 675g margarine
- 500g sugar
- 500g dried fruit mix
- 15g mixed spice
- 6 eggs
- 1000ml milk
- 200g marzipan
- Place the flour, margarine, sugar and mixed spice into a mixer on a slow setting and mix until it's of breadcrumb consistency.
- Grate the marzipan into the mixture and add the dried fruit, then mix together.
- Add the eggs and slowly pour the milk into the mixture.
- Roll out on a floured surface until about an inch thick and cut using a 70mm cutter. Then place on a lined baking tray.
- Brush the top of the scones with milk and place in the oven at 160⁰C for 18 minutes.
- Leave to cool and serve with clotted cream and blackcurrant jam.