Irish Bannock Recipe -
Irish Bannock Recipe
  • READY IN 55 mins

Irish Bannock

Recipe by  

"A tasty loaf similar to a scone. Perfect for breakfast or as a snack with tea or coffee."

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Ingredients Edit and Save

Original recipe makes 1 round loaf Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. 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.
  2. 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.
  3. Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 14, 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, I used 1/4 cup of sugar. I froze my butter and used a cheese grater to "grate" it in to the flour mixture. I also used raisins instead of currants. Buttermilk is great for baking as it always makes things very moist. I used a whole cup and had no trouble with kneading. I formed the dough into a 7 inch round and placed it onto a baking sheet lined with parchment paper. I did an egg wash over top and it baked up nice and brown. This is such a simple recipe that produces such great results. I think you could simplify it even more and just use 2 cups of self-rising flour along with the sugar, butter, buttermilk and raisins....

Most Helpful Critical Review
Sep 02, 2008

Mine came out flat. I didn't really liked it.


62 Ratings

Dec 13, 2003

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 greased cookie sheet, shaped it into a 7" round, & baked it. Much better that way . . . moist & yummy.

May 19, 2003

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.

Mar 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 mixed in. I soaked the currants in some warm water before mixing them in. Also, I carelessly dumped the whole cup of milk in rather than adding it until the dough was soft. It made for a wet, sticky dough that I was unable to knead, but I shaped it and place it in an oiled cake pan. The result was a lovely, cakey loaf that my husband raved over. We served it with butter at dinner and then we had it for breakfast this morning with butter and jam. Delicious and easy (not to mention forgiving). This recipe is a definite keeper.

Mar 13, 2011

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 water first. The dough was very wet, but held its shape when I put it on the baking sheet (did not grease the sheet, I lined it with parchment paper instead.)

Jul 22, 2003

Whoa... my new favourite snack and breakfast bread.

Feb 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 couldn't be kneeded, so I just mixed with a spoon and put it right onto the greased cookie sheet...didn't have any currants, so I used dried cranberries. Next time might try adding grated orange peel. Thanks for this wonderful recipe!


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  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 308 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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