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 Originally made for Easter Sunday, simnel cakes have been made since at least medieval times - why not come and try our scone version?

Cakes and bakes
Simnel scones
  • Preparation time 10 minutes (prep. time)
  • Cooking time 18 minutes (cooking time)
  • Serves 48 scones


  • 2.7kg self-raising flour
  • 675g margarine
  • 500g sugar
  • 500g dried fruit mix
  • 15g mixed spice
  • 6 eggs
  • 1000ml milk
  • 200g marzipan


  1. Place the flour, margarine, sugar and mixed spice into a mixer on a slow setting and mix until it's of breadcrumb consistency.
  2. Grate the marzipan into the mixture and add the dried fruit, then mix together.
  3. Add the eggs and slowly pour the milk into the mixture. 
  4. Roll out on a floured surface until about an inch thick and cut using a 70mm cutter. Then place on a lined baking tray.
  5. Brush the top of the scones with milk and place in the oven at 160⁰C for 18 minutes.
  6. Leave to cool and serve with clotted cream and blackcurrant jam.