Lemon and poppy seed scones
The lemon trees in Ickworth's Orangery were the inspiration for these scones. Top with pumpkin seeds and lemon juice for a refreshing twist.
- For the Scones
900g self-raising flour
83g caster sugar
30g poppy seeds
zest of 1 lemon
juice of 1 lemon
- For the topping
30g pumpkin seeds
25g icing sugar
5ml lemon juice
Mix the self-raising flour, margarine, caster sugar, poppy seeds, zest and juice lemon in a mixing bowl until it looks like fine bread crumbs.
Add the eggs and milk until it looks like a dough.
Turn out on to a floured surface and roll out with rolling pin until it is approx 4cm high.
Cut out with 70mm round cutter and place it on to a lined baking tray.
Brush with milk and sprinkle with pumpkin seeds.
Place in the middle of a pre heated oven at 160°C for 18 minutes.
For the topping
Once the scones are cool, drizzle with lemon icing made by mixing the icing sugar and lemon juice.
Serve with clotted cream and your choice of tea.