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My review
Irish Bannock
Ruth
"A tasty loaf similar to a scone. Perfect for breakfast or as a snack with tea or coffee."
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Ingredients
55 m servings 189Original recipe yields 8 servings (1 round loaf)
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.
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Reviews
Read all reviews 5871 Ratings
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Most helpful positive review
3/11/2011
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,...
Most helpful critical review
9/2/2008
Mine came out flat. I didn't really liked it.
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3/11/2011
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,...
3/15/2001
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 greas...
9/6/2002
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.
3/18/2007
I made this as a last minute addition to our St. Patrick's Day meal. I pretty much followed the recipe. I didn't have any buttermilk on hand so I substituted skim milk with a tbsp of vinegar mix...
3/16/2008
This turned out great, so nice and moist! I had to sub raisins for the currants, as that was what I had in the house. I did put the full amount of buttermilk in, and soaked the raisins in hot ...
2/11/2007
I was looking for a lower fat scone recipe that didn't use so much butter. These were very good. I followed the recipe except I used oil instead of butter, but the dough was very sticky and co...
5/8/2000
The grandkids love making this bread it is quick and they love to knead it
3/14/2003
This is a very traditional bread ~ also great when served along side Irish Stew or Corned Beef and Cabbage too.