Skip to content

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

Ingredients

  • 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

Method

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.

 

Step 10

After spreading the caramel on top of the scones, sprinkle a few flakes of sea salt on each for a finishing touch.

Side view of the lemon and blueberry mousse pots

Recipes

From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.

Looking down on shortbread biscuits topped with rhubarb compote and mixed yogurt and cream, drizzled with red wine syrup. A cupful of cream and yogurt is to the right, and shortbread biscuits cool on a rack to the back.

Cakes, bakes and desserts 

We love food and we've got some great recipes to prove it. Here are some of our favourite cakes, bakes and dessert recipes from our chefs and local experts.

Four glasses filled with mousse, topped with a layer of salted caramel, sprinkled with chocolate chips and salt
Recipe
Recipe

Salted caramel mousse 

Rich, creamy and delightfully easy to make, this salted caramel mousse will be sure to impress your guests when it's time for dessert.

Baked treacle tart in a fluted tin, a few triangle slices cut out
Recipe
Recipe

Treacle tart 

Try this tasty, rich and easy recipe for a British classic. It makes a lovely comforting pudding or an afternoon tea treat to indulge in with your family and friends.

A man sitting at a picnic bench with a takeaway cup and hills behind

Places to eat 

Discover some of the best cafés, restaurants and tea-rooms located at National Trust places across England, Wales and Northern Ireland.