Best Baked Scone Aboriginal Bannock Recipes

SCOTTISH BANNOCKS RECIPE

Steps:

• If you're making your own buttermilk do that first (see notes).
• Mix your oatmeal, salt and flour together in your bowl.
• Measure our your buttermilk, if you've made extra, and add the baking soda.
• Add your buttermilk mixture slowly to the oatmeal and flour mix, you may not need it all so add around a cup then use a spoon to bring it together before continuing with the rest if necessary.
• Turn the dough out onto a floured surface and split into two.
• Manipulate the dough into a flat circles the right size to suit your griddle, skillet or frying pan. Be careful not to handle the mixture too much at this stage to avoid taking any air the baking soda has added from it.
• Heat your griddle/skillet with a little oil.
• Indent your dough slightly to provide 4 sections, like you would a pizza.
• Once it's hot add the dough to your griddle/skillet.
• You should only have to turn your bannock once, leave it to brown on the underside but don't be afraid to give it a shuggle to make sure it's not stuck to the surface of the pan.
• Once you're sure it's cooked turn the bannock over to lightly brown the other side. You should be able to tap it and hear a hollow sound.
• If your bannock is too thick you may need to cook for longer on the second side but this will depend on your griddle/skillet size.

BANNOCK TWO WAYS

Steps:

• For Greg's Bella Coola Bannock:
• Combine the flour, baking powder, sugar, and salt. Using a pastry cutter or knife, cut in the butter until the pieces are pea-sized. Mix in the egg, then pour in about 1/4 cup (60 mL) of milk. Mix together just until a dough forms, adding more milk if needed. Divide the dough into 10 to 12 biscuit-sized pieces. In a large frying pan, pour in about 1/4 inch (6 mm) of oil and heat over medium-high. When the oil is hot, fry the bannock-being careful not to crowd them-until golden brown. Serve immediately with maple syrup and flaky sea salt.
• For Doreen Crowe's Bannock:
• In a large bowl, mix the flour, baking powder, salt, and water together to form a dough. If the dough is a bit dry, add more water 1 Tbsp (15 mL) at a time. Turn the dough out onto a floured surface and roll out into a 9×12-inch (23×30-cm) rectangle about 1/4-inch (6-mm) thick. Cut into approximately 3×3-inch (8×8-cm) squares. Heat about 1/4 inch (6 mm) of oil in a large frying pan over medium-high heat, and fry the bannock-being careful not to crowd them-until golden brown, about 2 minutes on each side. Serve warm.

BANNOCK II

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together the flour, baking powder, salt, water and oil. Knead on a lightly floured surface for about 10 minutes. Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness. Poke holes in the dough using a fork.
• Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.

BANNOCK

Steps:

• Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
• Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
• Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

BANNOCK DAWGS

Steps:

• Mix the first four ingredients to make the dough.
• Roll out the dough and let rest for 10 minutes.
• Cut the dough to fit the wieners.
• While you are making the dawgs you can heat up the oil or lard.
• Spread the dough with mustard.
• Top with a wiener and some cheese and onions.
• Seal tightly. Make sure they are sealed really well or they will make a mess in the oil.
• Fry until golden brown.
• Note: Let these cool a bit before you eat or you WILL burn your lips!

NATIVE CREE BANNOCK BREAD

Steps:

• In the bowl, mix the flour and lard together by hand, and then add the baking powder, salt and the currants, raisins or sultanas.
• Next, add the water and work the ingredients into a dough.
• Now, you have two options: the camp fire or the oven.
• To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown.
• To cook in an oven, spread the dough out into a 16" square cake pan.
• Bake at 425 degrees for about 20 minutes or until golden brown.