Scotney's salted caramel and pumpkin scones

If you enjoyed October's scone of the month, why not have a go at making it yourself at home? This recipe will produce 18-20 scones best enjoyed fresh from the oven with some salted caramel spread from the shop and maybe some clotted cream for extra indulgence.

Cakes and bakes
Scotney Scone of the month October pumpkin and salted caramel
  • Preparation time 15 minutes (prep. time)
  • Cooking time 20-25 minutes (cooking time)
  • Serves 18-20

Ingredients

  • 1kg Self raising flour
  • 250g Margarine
  • 200g Caster sugar
  • 350ml Milk
  • 4g Baking powder
  • 10g Ground cinnamon
  • 4g Ground nutmeg
  • 4g Mixed spice
  • 4g Ground ginger
  • 500g Pumpkin (or butternut squash)
  • 75g Butter
  • 105g SOft light brown sugar
  • 300ml Double cream
  • 15g Course sea salt

 

 

 

 

 

 

 

Method

  1. Prepare the pumpkin or butternut squash by cutting it in half, scooping out the seeds and bake on a baking tray for 30 minutes or until soft at 180 degrees celcius. Peel off the skin and place the flesh in a food processor and puree until smooth
  2. Prepare the caramel sauce by putting the butter, sugar and cream in a pan over a low heat, stirring occasionally until the mixture thickens. Add the sea salt and leave to cool
  3. To make the scones: place the margarine at the bottom of a bowl, add the self-raising flour, sugar and baking powder and mix until it resembles fine crumbs
  4. Mix the pumpkin puree in the caramel sauce reserving a small amount to glaze the scones once cooled
  5. Add the salted caramel and pumpkin puree to the scone mix then add milk to form a dough ball (you may not need all the milk)
  6. Turn out onto a floured surface and roll out to the thickness of your cutter
  7. Place on a lined tray and bake for 20 -25mins at 160c (fan assisted) 180c (non fan)
  8. Once the scones are cool glaze with the reserved caramel sauce.