Scottish Buttermilk Bannock (Scottish Scones)



8 servings



1 cup whole wheat flour
1 cup unbleached all purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup shortening
1 cup 2 plus tbsp. buttermilk
1 tbsp. whole wheat flour


In a large bowl, stir together whole wheat and all purpose flour, baking powder, soda and salt. With pastry blender or 2 knives, cut in the shortening until mixture is crumbly. Stir in the buttermilk and form into a ball.

On lightly floured surface, knead dough 8 turns. Place on a floured baking sheet and pat down into a 9-inch circle. Score the bannock into 8 wedges like a pie and sprinkle with the 1 Tbsp. whole wheat flour. Bake at 450 F. for 15 to 18 minutes. Serve hot. Makes 8 generous wedges.

150 Classic Canadian Recipes.

Author's Comments

Bannocks or Scottish scones originated in the Selkirk settlement in Manitoba but are now eaten widely in the north and west. Bannock is best when served hot as a breakfast, lunch or tea bread. Terrific with blueberry, raspberry or strawberry jam.

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