Irish Bannock

Irish Bannock

"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 189 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

Read all reviews 54
  1. 66 Ratings

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Most helpful positive review

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

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

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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'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...

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.

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...

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 ...

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

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...

The grandkids love making this bread it is quick and they love to knead it

This is a very traditional bread ~ also great when served along side Irish Stew or Corned Beef and Cabbage too.

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