Pulled pork scones recipe
A British take on pulled pork sliders, these scones are perfect for drawing in a crowd. This one is sure to satisfy the meat-lovers out there with a rich depth in flavour and sharp pickled onions to accompany. Enjoy!
See method- Makes 10
- Takes 1 hr plus cooling
- 411 calories / serving
Ingredients
- 410g pack sweet BBQ pulled pork
- 475g plain flour, plus extra for dusting
- 2½ tsp baking powder
- 100g mature Cheddar, grated
- 15g chives, finely snipped
- 200ml crème fraîche
- 1 medium egg
- 2 tsp English mustard
- 150ml light or non-alcoholic beer
- 10ml milk, for brushing
- 15g baby spinach or mild salad leaves
For the pickled onions
- 3 tbsp cider vinegar
- 1 tbsp caster sugar
- 1 red onion, finely sliced
For the mustard sauce
- 100ml crème fraîche
- 1 tbsp English mustard
- 5g chives, finely snipped
Each serving contains
- Energy
- 1725kJ 411.0kcal
- Fat
- 18g
- Saturates
- 10g
- Salt
- 1.0g
- Sugars
- 9g
of the Reference intake
Carbohydrate 46.0gProtein 18.1gFibre 2.5g
Method
- Cook the pork to pack instructions, reserving the BBQ sauce for serving.
- Put the vinegar and sugar in a pan with 2 tsp water. Warm until the sugar has dissolved. Stir in the red onion; set aside to pickle.
- Meanwhile, sift the flour and baking powder into a mixing bowl with 1 tsp salt, then mix in the cheese and chives. In a separate bowl, beat together the crème fraîche, egg and mustard, then mix in the beer. Use a table knife to mix the wet ingredients into the dry until it’s a soft, sticky dough. Scrape onto a flour-dusted surface and fold the dough over on itself a few times to gently smooth, being careful not to overwork.
- Preheat the oven to gas 7, 220°C, fan 200°C. Roll out the dough to just under 3cm thick. Cut 10 rounds with a 7-8cm cutter, rerolling the trimmings, then transfer to a baking tray. Brush the tops with milk, then bake for 10-13 mins until golden and risen. Transfer to a wire rack to cool.
- Meanwhile, mix together the mustard sauce ingredients. Shred the pork with 2 forks, discarding any fatty bits. To assemble, split the scones in half and spread each lightly with the mustard sauce. Add baby spinach or a few salad leaves, some pickled onions and pulled pork. Drizzle with BBQ sauce and sandwich together. The pork, onions and mustard sauce can all be made a day ahead, but the scones are best made a few hours before.
- Cook's tip: To make the scones veggie, sandwich with slices of good Cheddar instead of pork.
- See more Pulled pork recipes
