© Chris Court
Active Time
30 MIN
Total Time
1 HR 50 MIN
Yield
Serves : 10

Bannock may traditionally be a heavy flatbread, but in the hands of chef Paul Berglund it becomes a tender, fluffy scone. Slideshow: More Bread and Biscuit Recipes

How to Make It

Step 1    

In a bowl, sift the flour with the sugar, baking powder and salt. In a food processor, pulse the dry ingredients with the butter until the butter is the size of large peas. Transfer the mixture to a large bowl and refrigerate until well chilled, about 30 minutes.

Step 2    

Line 2 baking sheets with parchment paper. In a medium bowl, whisk the cream with the egg. Stir the cream mixture into the dry ingredients until a sticky dough forms. Using a 1/2-cup measure, scoop 5 mounds of dough onto each prepared baking sheet, spacing them well apart. Brush the mounds with the egg wash and refrigerate until chilled, about 20 minutes.

Step 3    

Preheat the oven to 400° and position racks in the upper and lower thirds. Bake the scones for about 30 minutes, until gold​en and cooked through; shift the sheets from front to back and top to bottom halfway through baking. Let the scones cool on the baking sheets. Serve with the three butters.

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