Mixed Berry Bannocks
Bannocks are flat quick bread or any large, round bread baked or cooked from grain like oats. Round bannocks are cut into wedges and are often called scones. In Scotland, the words bannock and scone are usually used interchangeably.
This is a simple recipe to make for your Imbolc celebration or any morning when you want a very tasty breakfast.
Mixed Berry Bannocks
- 1 3/4 cups all-purpose flour
- 1/2 cup whole rolled or thick cut oats
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon grated orange zest
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons salted butter room temperature, cubed
- 1 cup mixed Blueberries and Blackberries
- 2/3 cup buttermilk
- 1 large egg
- 1 tsp. vanilla
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Combine flour, oats, sugar, baking powder, orange zest, baking soda and salt in a large bowl.
Cut butter into flour mixture until it resembles coarse crumbs. Carefully fold berries into flour mixture.
Whisk buttermilk, egg, and vanilla together in a small bowl. Create a well in the center of your flour and berry mixture. Pour in buttermilk mixture and gently mix just until dough forms.
Flour hands, and place dough on a well-floured work surface.
Gently knead twice just to form a ball. Pat, it out into an 8-inch circle, about 1 inch thick.
Bake about 14 minutes or until light golden brown. Cool on wire rack.
Cut into wedges and enjoy with butter or a drizzle of cream.
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© 2014, The Magick Kitchen
9 thoughts on “Mixed Berry Bannocks”
Thank you very much for all the information you so kindly share! I am interested in trying the above recipe and wondering if you have a suggestion to substitute the oats as I am unfortunately allergic. Thank you for your time.
You are so welcome Sandra. You can try replacing the oats with Quinoa flakes, Amaranth, or Buckwheat. I am not sure of the ratio. This will make for a good experiment. Let me know how it turns out.
Love your recipes & can’t wait to try this one! I see the ingredients, but no instructions, though I can probably figure it out
Thank you for the heads up. The instructions are there now. You should be able to print the recipe with all the info.
Thank you again! I will try tomorrow!
Ooops! Tomorrow I will try making this recipe!
this was so good!
I didn’t have any oranges so I used the zest and fruit of a finger lime (a citrus native to Queensland/Northern NSW) from my garden and the hints of tangy lime worked so well with the rest of the recipe. I’ll definitely try this again with the orange zest soon to see the difference.
I’m making the bannocks today! I’m so excited! I’ll share pics!
I’m making this for our Beltane celebration tomorrow, this will be my 3rd time making it. The other 2 times it turned out delicious. This time however I noticed the author’s name and realized I’ve listened to just about every episode of your podcast. Thank you for this recipe and for everything you do, blessed be.