Baked Scone Aboriginal Bannock Recipes

BANNOCK

Bannock image

Our ancestors made this bread when on the trail. Try throwing in blueberries or raisins for added flavor.

Provided by Carol

Categories Bread Quick Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 5

Ingredients

3 cups all-purpose flour
1 teaspoon salt
2 tablespoons baking powder
¼ cup butter, melted
1 ½ cups water

Steps:

Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 24.5 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 465.5 mg, Sugar 0.1 g

NATIVE CREE BANNOCK BREAD

Native Cree Bannock Bread image

A real taste of the Canadian North. Take this recipe, and the ingredients, with you the next time you go camping!

Provided by Millereg

Categories Quick Breads

Time 40m

Yield 1 bannock, 8 serving(s)

Number Of Ingredients 6

Ingredients

6 cups flour
1 cup lard
3 tablespoons baking powder
1 tablespoon salt
2 cups currants or 2 cups raisins (I used sultanas)
3 1/2 cups water

Steps:

In the bowl, mix the flour and lard together by hand, and then add the baking powder, salt and the currants, raisins or sultanas.
Next, add the water and work the ingredients into a dough.
Now, you have two options: the camp fire or the oven.
To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown.
To cook in an oven, spread the dough out into a 16" square cake pan.
Bake at 425 degrees for about 20 minutes or until golden brown.

BANNOCK DAWGS

Bannock Dawgs image

Make and share this Bannock Dawgs recipe from Food.com.

Provided by Chef Otaktay

Categories Native American

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

4 cups flour
4 teaspoons baking powder
2 teaspoons salt
2 cups water
18 hot dogs
18 slices processed cheese (better yet use shredded cheddar cheese... as much as you like)
1 cup green onion, chopped
mustard
oil (for frying) or lard (for frying)

Steps:

Mix the first four ingredients to make the dough.
Roll out the dough and let rest for 10 minutes.
Cut the dough to fit the wieners.
While you are making the dawgs you can heat up the oil or lard.
Spread the dough with mustard.
Top with a wiener and some cheese and onions.
Seal tightly. Make sure they are sealed really well or they will make a mess in the oil.
Fry until golden brown.
Note: Let these cool a bit before you eat or you WILL burn your lips!

Nutrition Facts : Calories 565.6, Fat 32.9, SaturatedFat 14.8, Cholesterol 64.8, Sodium 2083.1, Carbohydrate 45.1, Fiber 1.6, Sugar 5.7, Protein 21.2

BANNOCK

Bannock image

Categories Bread Breakfast Brunch Bake Cheddar Summer Gourmet

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

3 1/2 cups plus 1 tablespoon all-purpose flour plus additional for dusting
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
1/2 cup cold vegetable shortening
1 1/2 cups well-shaken buttermilk
Accompaniment: softened butter or sliced Cheddar

Steps:

Preheat oven to 450°F.
Whisk together flour, baking powder, baking soda, salt, and sugar in a bowl. Blend in shortening with your fingertips or a pastry blender just until mixture resembles coarse meal. Form a well in center and pour in buttermilk, stirring mixture with a fork until dough just comes together. Turn out dough onto a lightly floured surface and gently knead 3 or 4 times, then pat dough into a 1-inch-thick round.
Transfer dough to an ungreased baking sheet and prick top all over with a fork. Bake in middle of oven until golden, 30 to 35 minutes.
Transfer bannock to a rack and cool to warm. Serve warm or at room temperature, cut into wedges.

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