Scottish Bannock

Instructions

1. Prepare the dry ingredients
   In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk together until thoroughly mixed.
2. Cut in the butter
   Add the cold cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
3. Add the wet ingredients
   Create a well in the center of the mixture and pour in the buttermilk. If using dried currants or raisins, add them now. Stir with a fork until the dough just comes together. Be careful not to overmix – the dough should be slightly sticky but manageable.
4. Shape the dough
   Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times to bring it together, then shape it into a circle about 1 inch thick. You can make one large bannock (about 8 inches in diameter) or divide the dough to make smaller individual bannocks.
5. Heat the cooking surface
   Heat a cast-iron skillet or griddle over medium heat. Add 1 tablespoon of butter and allow it to melt and coat the surface.
6. Cook the bannock
   Place the bannock on the heated surface and cook for 8-10 minutes on the first side until golden brown. Add the remaining tablespoon of butter around the edges of the bannock, then flip and cook for another 8-10 minutes on the other side. The bannock is done when it sounds hollow when tapped on the bottom.
7. Rest and serve
   Remove the bannock from the heat and let it rest on a wire rack for 5 minutes. Cut into wedges and serve warm, optionally with honey, jam, or butter.