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
- 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
of the reference intake
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