Andrea's Scones

These were soooo delicious at the January meeting that everyone was asking for the recipe. So here it is:


  •  2 cups flour
  • 1/8 teaspoon salt
  • 4 teaspoons baking powder
  • 1 tablespoon sugar, or 2 if you are making sweet scones 
  • 2oz / 60grams very cold butter
  • 1 egg
  • milk to make 3/4 cup or 180ml when mixed with the egg


  1. Preheat the oven to 400F or 200C
  2. Sieve flour, salt and baking powder together. Stir in sugar.
  3. Cut butter into flour mixture until butter is the size of small peas.
  4. If you are making fruit scones add raisins, cherries etc. or add cheese for cheese scones.
  5. Make a well in the centre of the flour and butter mixture.
  6. Mix the egg and milk together and pour in the well of the dry ingredients.
  7. With a broad knife quickly combine the wet and dry ingredients together. Do not over mix. There may be a little dry mixture at the bottom of the bowl. The mixture should be damp not wet.
  8. Place the dough on a floured board. Pat out GENTLY. DO NOT roll out.
  9. Cut out squares or circles with a sharp cookie cutter or a sharp knife into desired shapes.
  10. Place on a lightly buttered cookie sheet or baking stone.
  11. Bake for 12 to 15 minutes or until browned on the top and cooked through. 

 Thanks Andrea!


Plant Fair Pulled Pork

I’ve made this recipe for the Plant Fair Volunteers a couple of years in a row now. People seem to like it a lot and I’ve had quite a few requests for the recipe. The original recipe says it serves 12, but I think it serves 20 or more, depending on the size ot the buns and the size of the appetites.


  • 1 medium onion, chopped
  • 1/2 cup BBQ sauce
  • 1/3 cup cider vinegar
  • 1/4 cup packed brown sugar
  • 1/4 cup tomato paste
  • 2 tablespoons sweet paprika
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons yellow mustard
  • 1 1/4 teaspoon ground black pepper
  • 1 T liquid smoke (optional)
  • 4 pounds boneless pork shoulder, cut into large chunks
  •  For serving: fresh rolls or buns, which can be warmed if you like


  1.  In 4 1/2- to 6-quart slow-cooker pot, stir together all of the ingredients except the pork, until well mixed. Add pork to sauce mixture and turn to coat well with sauce.
  2. Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
  3. With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
  4. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
  5. Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Some people like an extra squirt of BBQ sauce or hot sauce, and French Fried Onions are really good on top for crunch. 


- Emieke Geldof