Salted caramel and butternut squash scones

With a sticky caramel glaze and soft scone centre, these salted caramel and butternut squash scones are an indulgent sweet and salty treat. Serve them with a dollop of clotted cream and an extra drizzle of caramel.

20 minutes prep. time
17–25 minutes cooking time
Serves 12
Cakes, bakes & desserts, Family-friendly

A salted caramel and butternut squash scone on white plate with more scones in the background on a baking tray — Salted caramel and butternut squash scone | © National Trust/William Shaw

750g self-raising flour
185g baking margarine
120g caster sugar
1tsp gluten-free baking powder
Pinch of coarse sea salt
250g butternut squash, peeled and grated
150g tinned caramel
250ml oat drink

To finish

120g tinned caramel
10g coarse sea salt

Top tip

If you don't have a mixer, you can make these scones with a standard mixing bowl and spoon.

Step 1

Pre-heat the oven to 180°C (160°C fan/gas mark 4) and line a baking tray with parchment paper.

Step 2

Put the flour and margarine into the bowl of your mixer. Attach the paddle beater and mix on a low speed for 3–4 minutes, or until the mixture resembles fine breadcrumbs.

Step 3

Add in the caster sugar, baking powder, a pinch of sea salt and the grated butternut squash. Gently mix together to combine.

Step 4

Remove the paddle beater and replace with the dough hook. Add the caramel and ¾ of the oat drink into your dry mix. Combine everything together until you form a shaggy dough – everything should be combined but the dough should still be a little lumpy. If the dough is looking a bit dry, add in some more oat drink.

Step 5

Tip the mixture onto a lightly floured work surface. Using your hands, gently work the dough until everything is fully combined.

Step 6

Roll out the dough so it's roughly 4cm thick. Use a 7cm straight-edged cutter to cut out 12 scones. You'll need to roll out the dough again and cut out the scones a few times to use up all the dough.

Step 7

Place the scones onto your lined baking tray. Brush the top of each scone with a little oat drink.

Step 8

Place in the oven and bake them for 17–25 minutes until risen and lightly coloured. The scones should feel light when you pick them up.

Step 9

Place a small amount of caramel on top of each one and spread it around a little with a spoon. It's best to do this while the scones are still warm from the oven.