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Pulled pork and caramelised onion scone swirls recipe

Pulled pork and caramelised onion scone swirls recipe

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There isn't a combo quite like pulled pork and sweet, jammy caramelised onions - so why not mix up into a swirled scone? Equally as tasty warm or cold, these make for the perfect picnic basket filler or a savoury snack at your next street party. See method

  • Makes 10
  • 20 mins to prepare and 50 mins to cook
  • 475 calories / serving
  • Freezable


  • 450g self-raising flour
  • 1½ tsp baking powder​
  • 1½ tsp English mustard powder
  • 125g cold butter, diced
  • 100g Gruyère cheese, grated
  • 50g Parmesan, finely grated
  • 15g parsley, stalks discarded, leaves finely chopped
  • 300ml milk, plus extra for brushing
  • 2 tbsp wholegrain mustard

For the filling

  • 410g pack sweet BBQ pulled pork
  • 3 medium-large onions, thinly sliced
  • 1 tbsp sunflower or vegetable oil
  • 15g butter
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    12g 61%
  • Sugars

    9g 10%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 48.6g Protein 19.8g Fibre 2.5g


  1. First make the filling. Cook the pork to pack instructions, reserving the barbecue sauce.

  2. Meanwhile, put the onions, oil and butter in a frying pan with a lid. Cook, covered, over a low heat for 20 mins until the onion is soft and translucent. Remove the lid and cook for a further 15-20 mins until the onion is golden and sticky. Transfer to a plate to cool more quickly.

  3. Finely shred the cooked pork with two forks, discarding any fatty bits. Stir half the reserved barbecue sauce sachet through the onions. Cool the pork and onions for 10 mins before making the dough.

  4. Preheat the oven to gas 7, 220°C, fan 200°C. Sift the flour, baking powder, mustard powder and 1 tsp salt into a large mixing bowl or food processor. Rub or whizz in the diced butter until the mixture resembles sandy crumbs. Stir in the cheeses and parsley. In a separate bowl, mix together the milk and mustard, then use a table knife to mix the liquid into the dry ingredients to form a soft dough.

  5. On a lightly floured surface, roll the dough to a 30 x 35cm square with one of the longer sides facing you. Trim the two longest edges to neaten. Spread the onions over the dough, then scatter over the pork. Roll up from the side nearest you. With the seam side down, trim the ends before cutting into 10 x 2-3cm-thick slices. Arrange on a baking tray, with space to puff up, brush the tops with milk and bake for 12 mins or until golden and just cooked through. Eat warm or cold, with leftover barbecue sauce or salted butter.

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.

See more Pulled Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home

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