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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
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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.
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