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.

Cakes and bakes
Ickworth Scone of the Month
  • Preparation time 15 minutes (prep. time)
  • Cooking time 18 minutes (cooking time)
  • Serves 16


  • For the Scones
    900g self-raising flour
    225g margarine
    83g caster sugar
    30g poppy seeds
    zest of 1 lemon
    juice of 1 lemon
    2 eggs
    333ml milk
  • For the topping
    30g pumpkin seeds
    25g icing sugar
    5ml lemon juice


  1. 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.

  2. Add the eggs and milk until it looks like a dough.

  3. Turn out on to a floured surface and roll out with rolling pin until it is approx 4cm high.

  4. Cut out with 70mm round cutter and place it on to a lined baking tray.  

  5. Brush with milk and sprinkle with pumpkin seeds.

  6. Place in the middle of a pre heated oven at 160°C for 18 minutes.

    For the topping

  7. Once the scones are cool, drizzle with lemon icing made by mixing the icing sugar and lemon juice.

  8. Serve with clotted cream and your choice of tea.