Pulled scones

There is nothing quite as British as a scone in summer, and this recipe for pulled pork and pulled jackfruit scones are an ideal addition to any BBQ or summer garden party! Plus they are so tasty that meat-eaters and vegetarians alike will love them!

For Pulled Pork Scones

410g BBQ pulled pork
475g plain flour
2 ½ tsp baking powder
100g Cheddar or something similar
15g chives
200ml crème fraiche
1 egg
150ml non alcoholic beer
10ml milk
15g spinach

To add pickled onions:
3 tbsp cider vinegar
1 tbsp caster sugar
1 red onion, thinly sliced

To add home made sauce:
100ml crème fraiche
1 tbsp English mustard
5g chives, snipped

This recipe does include baking your own scones, you can save time by buying them from one of the region’s bakers here. Speak to a local butcher to find out the best ways to prepare pulled pork – there are some places where you can buy it ready-made. You can pick up cheese here and eggs here. The rest of the ingredients can be found at the region’s farm shops and delis.


Cook the pork, according to instructions from either your butcher or the packet if you buy pre-prepared pork.

In a pan, add the vinegar, sugar and 2 tsp water. Warm until the sugar has dissolved and stir in the red onion, leave this to the side to pickle.

In another bowl, sift the flour and baking powder into a mixing bowl, mix in the cheese and chives and then in a separate bowl, beat the egg, crème fraiche and mustard together. Once combined, mix in the beer and then mix the wet ingredients into the dry to create a sticky dough. Fold the dough over on itself a few times to smooth it out.

Preheat your oven to 200 degrees or gas mark 7.

Roll out the dough and cut out your scones using either a cutter or the rim of a glass. Transfer to a baking tray, making sure to brush a little milk over the top. Cook for 10 minutes until risen and then remove from the oven, leaving to the side to cool.

Make the mustard sauce by mixing the ingredients together and then leave aside.

Prepare the pork by shredding using two forks and get rid of any fatty bits.

Assemble the scones by splitting them in half and spreading with mustard sauce. Add spinach and onion and then top with pork. Drizzle over the BBQ sauce and sandwich together.

To cater for vegetarians or vegans, you can swap the pork for pulled jackfruit and leave the cheese out of the scones.

For pulled jackfruit scones


475g plain flour
2/12 tsp baking powder
15g chives, snipped
250g vegan yoghurt alternative
2 tsp English mustard
150ml non alcoholic beer (check the ingredients to ensure that it is vegetarian/vegan. You may also need to check if you are catering for anyone with a gluten allergy)
25ml unsweetened milk alternative
1 tbsp maple syrup
820g jackfruit
150g bbq sauce
15g baby spinach

For the mustard sauce:

100g yogurt alternative
1tbsp English mustard
5g chives

Use the same method to make the pickled onions.


Follow the same method above for the pickled onions and then make your scones.

Start by sifting the flour and baking powder into a large mixing bowl with 1 tsp salt, then add in the chives. In a separate bowl, beat together the yogurt alternative and mustard and then mix in the beer. Use a large table knife to mix the wet and dry ingredients together until you have a dough and then knead on a floured surface as above.

Preheat your oven to 220 degrees or gas mark 7. Roll out the dough and then cut out your scones, adding them to a baking tray. Mix together the milk alternative with the maple syrup and brush the tops. Bake for 13 minutes until risen and then transfer to a wire rack to cool.

Shred the jackfruit with two forks and then put in a saucepan with BBQ sauce and some water and bring to a simmer. Cover and cook for 5-7 minutes until heated through and sticky.

Mix together the mustard sauce and then assemble your scones.


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© 2022 Dorset Food and Drink.
All Rights Reserved. Website By MiHi