3 C Self rising Flour
1t Black pepper
4 Garlic cloves finely minced
1 stick ice cold butter shredded or chopped
1/4 C Heavy Cream
2oz Cream Cheese
1 Egg yolk (reserve egg white for later)
Sift dry ingredients together. Combine wet ingredients including garlic in food processor or blender.
Slowly add dry ingredients to wet in food processor or mix by hand in a large bowl.
Drop dough onto floured surface and, by hand, shape into a rectangle. Roll dough to 1/2″ thick. Cut dough in half lengthwise and width wise then. in half again and again until you have 3′ x 3″ square Scones.
Place on parchment paper on baking sheet and brush with beaten egg white.
Bake at 350* for 25 minutes or until light golden brown.
1 6-8 Pork Butt Roast
2 regular size bottles or 1 large bottle of Sweet Baby Ray’s Original BBQ
2T black pepper
1t red pepper flakes
Place 1 small bottle or half of a large bottle of BBQ sauce into bottom of crock pot
Salt and pepper the roast and place it in the crock pot.
Cover the roast with the remaining BBQ sauce.
Sprinkle with red pepper.
Cover and let cook on high for 4 hours, then on low for 3 hours.
(You can cook it on low over night as well)
Let cool and place in refrigerator until morning.
In the morning remove the film of fat on roast and sauce.
Remove roast from sauce. Place the sauce in a sauce pot and reduce until thickened.
Place the shredded pork in the sauce and return to low temperature in crockpot to warm through.