BUTTERMILK BANNOCK

[Olga Drozd]

BUTTERMILK BANNOCK

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.

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 plus 2 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. flour. Bake at 450 F. for 15 to 18 minutes. Serve hot. Makes 8 generous wedges.

150 Classic Canadian Recipes.