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| Irish Bannock |
"A tasty loaf similar to a scone. Perfect for breakfast or as a snack with tea or espresso."
Ingredients :
- 2 cups all-reason flour
- 2 tablespoons white sugar
- half of teaspoon baking powder
- half of teaspoon baking soda
- half teaspoon salt
- 2 tablespoons butter
- 1 cup buttermilk
- half cup dried currants
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 55M |
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- Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is gentle. Stir in currants.
- Turn dough out onto a lightly floured floor. Knead for five mins, or till easy. Form dough into a 7 inch spherical. Place on a gently oiled cake pan or cookie sheet. Cut half of inch deep pass aspect to side. Score with pass 1/2 inch deep at the top.
- Bake in a preheated 375 ranges F (190 ranges C) oven for forty minutes.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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