Irish Bannock

Irish Bannock

51
Ruth 0

"A tasty loaf similar to a scone. Perfect for breakfast or as a snack with tea or coffee."

Ingredients 55 m {{adjustedServings}} servings 189 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants.
  2. Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on a lightly oiled cake pan or cookie sheet. Cut 1/2 inch deep cross side to side. Score with cross 1/2 inch deep on the top.
  3. Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.
Tips & Tricks
Simple Scones

These easy scones make breakfast or afternoon teas something special.

Basic Crepes

Discover how easy it is to make five-star crepes.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 51

  1. 61 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Jillian
3/14/2011

So simple and yet so incredibly delicious! Perfect with Irish Breakfast Tea! This is definitely scone-like and great warm out of the oven with a bit of butter! Since I like things a bit sweeter, I used 1/4 cup of sugar. I froze my butter and used a cheese grater to "grate" it in to the flour mixture. I also used raisins instead of currants. Buttermilk is great for baking as it always makes things very moist. I used a whole cup and had no trouble with kneading. I formed the dough into a 7 inch round and placed it onto a baking sheet lined with parchment paper. I did an egg wash over top and it baked up nice and brown. This is such a simple recipe that produces such great results. I think you could simplify it even more and just use 2 cups of self-rising flour along with the sugar, butter, buttermilk and raisins....

SUSAN BONHAM
12/13/2003

I've made it twice - love it a little more moist. I added the whole cup of buttermilk (maybe plus a little more), which makes a wet dough. Can't be kneaded. I just dumped it out onto the greased cookie sheet, shaped it into a 7" round, & baked it. Much better that way . . . moist & yummy.

SDAUGH
5/19/2003

If you soak the currants in rum for half an hour before you use them then drain and add to bread it really perks up the recipe.