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Pulled pork scones recipe

Pulled pork scones recipe

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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
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    1725kj
    411kcal
    21%
  • Fat

    18g 26%
  • Saturates

    10g 52%
  • Sugars

    9g 9%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 46g Protein 18.1g Fibre 2.5g

Method

  1. Cook the pork to pack instructions, reserving the BBQ sauce for serving.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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