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.
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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