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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.


Step 10

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

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