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Gourmet
July 2003

Bannock

Large Scone

Prince Edward Island traditionalists still enjoy four meals a day — breakfast, dinner (at noon), supper, and "lunch," commencing at 10 p.m. Typical fare includes bannock or biscuits, homemade jam, cheese, and strong tea.

Recipe information

  • Total Time

    45 minutes

  • Yield

    Makes 8 servings

Ingredients

3

1/2 cups plus 1 tablespoon all-purpose flour plus additional for dusting

4

teaspoons baking powder

1

/2 teaspoon baking soda

1

teaspoon salt

1

tablespoon sugar

1

/2 cup cold vegetable shortening

1

1/2 cups well-shaken buttermilk

Accompaniment: softened butter or sliced Cheddar

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 450°F.

    Step 2

    Whisk together flour, baking powder, baking soda, salt, and sugar in a bowl. Blend in shortening with your fingertips or a pastry blender just until mixture resembles coarse meal. Form a well in center and pour in buttermilk, stirring mixture with a fork until dough just comes together. Turn out dough onto a lightly floured surface and gently knead 3 or 4 times, then pat dough into a 1-inch-thick round.

    Step 3

    Transfer dough to an ungreased baking sheet and prick top all over with a fork. Bake in middle of oven until golden, 30 to 35 minutes.

    Step 4

    Transfer bannock to a rack and cool to warm. Serve warm or at room temperature, cut into wedges.

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