Watch Beningbrough Hall Food and Beverage Manager, William Drury, show the Yorkshire Post how they make their seasonal scones and follows the Salted caramel and butternut squash scones recipe from the National Trust website using their home grown ingredients from the kitchen garden.
It’s seasonally the time for this recipe which can use any squash, gourd, and of course pumpkin. It’s been Beningbrough’s scone of the month in October, so a visit to Beningbrough Hall to try theirs or have a go yourself.
This is the recipe: Salted caramel and butternut squash scones | National Trust.
https://www.nationaltrust.org.uk/discover/food/recipes/cakes-bakes-desserts/salted-caramel-and-butternut-squash-scones