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Pulled jackfruit scones recipe

Pulled jackfruit scones recipe

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These vegan alternatives to pulled pork scones may cut out the meat, but one thing's for sure is that the big, bold flavours remain. Pulled jackfruit cooked in a sticky BBQ sauce keeps things juicy and tender. Serve with pickled onions and a mustard sauce for a sharp tang to cut through the bold barbecue flavours. See method

  • Makes 10
  • Takes 1 hr plus cooling
  • 366 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 475g plain flour, plus extra for dusting
  • 2½ tsp baking powder
  • 100g Applewood vegan grated cheese-alternative
  • 15g chives, finely snipped
  • 250g oat yogurt-alternative
  • 2 tsp English mustard
  • 150ml light or non-alcoholic beer
  • 25ml unsweetened almond milk-alternative
  • 1 tbsp maple syrup
  • 2 x 410g tins jackfruit, drained
  • 150g smoky BBQ sauce
  • 15g baby spinach or other mild salad leaves

For the pickled onions

  • 3 tbsp cider vinegar
  • 1 tbsp caster sugar​
  • 1 red onion, finely sliced​

For the mustard sauce

  • 100g oat yogurt-alternative
  • 1 tbsp English mustard
  • 5g fresh chives, finely snipped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1540kj
    366kcal
    18%
  • Fat

    5g 7%
  • Saturates

    2g 12%
  • Sugars

    12g 13%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 55.8g Protein 6.4g Fibre 4.8g

Method

  1. Start by making the pickled onions. Put the vinegar and sugar in a small pan with 2 tsp water. Warm gently, stirring occasionally, until the sugar has dissolved. Stir in the sliced onion and set aside to pickle and cool.

  2. Meanwhile, sift the flour and baking powder into a large mixing bowl with 1 tsp salt, then mix in the cheese-alternative and chives. In a separate bowl, beat together the yogurt-alternative and mustard, then mix in the beer. Use a large table knife to mix the wet ingredients into the dry until you have 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.

  3. Preheat the oven to gas 7, 220°C, fan 200°C. Roll out the dough to just under 3cm thick. Stamp out 10 rounds with a 7-8cm cutter, rerolling the trimmings, then transfer carefully to a baking tray. Mix together the almond milk-alternative and maple syrup, then brush most of it over the tops. Bake for 10-13 mins until golden and risen, then brush the tops with the remaining maple mixture. Transfer to a wire rack to cool.

  4. Meanwhile, shred the jackfruit with 2 forks, then transfer to a lidded saucepan with the BBQ sauce and 2 tbsp water. Bring to a gentle simmer, then cover and cook for 5-7 mins until heated through and sticky.

  5. Mix together the mustard sauce ingredients. To assemble, split the scones in half and spread each half lightly with the mustard sauce. Add a few salad leaves, some pickled onions and pulled jackfruit, then sandwich together. The jackfruit, onions and mustard sauce can all be made a day ahead, but the scones are best made just a few hours ahead.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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