Prairie Scootin’ Bannock

Submitted by Rod in Dallas

These Prairie Scootin’ Bannock are an interesting departure from the norm. Bannock are a type of Scottish scones which represent a cross between a chewy oatmeal cookie and a biscuit.  This “pioneer” version is made with spelt instead the traditional oats and barley flour and are baked instead of cooked on the griddle.

Prairie Scootin’ Bannock

Far from the wilds of the Cairngorms (Scotland) and with pioneer essence of “DithoT*, this Texas version of the United Kingdom scones inspires weekend (at least) Prairie Scootin’. Considering that life on the remote Texas prairies is demanding with less opportunity for modern-city culinary hygiene, kneading bannock dough by hand is optional. And you may grow fond of the dough plop method, delicately alludin’ to prairie ranchin’.

* “Deep in the heart of Texas” (from the song)

Ingredients:

1 cup spelt flour
1 cup all-purpose flour
2 1/2 tbsp white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp butter
1 cup buttermilk
2/3 cup dried currants
3/4 cup sliced almonds

Directions:

Lightly oil a baking sheet, then generously dust with flour; tap sheet to remove excess. Pre-heat oven to 400F degrees.

In a large bowl, combine flours, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with a pastry cutter, then stir in buttermilk just until combined. Finally, stir in (fold) currants and almonds with a large spoon.

Drop large spoonsful of dough (the “plops”) onto the baking sheet in a circular pattern. Nudge the plops (the “scootin'”) close together to minimize open spaces.

Reduce oven to 375F degrees and bake 40 min. (or until golden brown on top). The higher pre-heating temperature, then reduced, minimizes scorching when the dough is first baked (oven doesn’t respond as quickly to the opened door).

Tips:

1) Spreadable tub butter (try Land ‘o Lakes “Butter with Olive Oil”) is a good substitute for butter that is cut into flour. Flatten a round scoop of spreadable butter to 1/4″ (about 3 1/2″ in diameter) between two sheets of plastic wrap and freeze 30 min., then cross-cut into very small pieces and cut into the flour.

2) Diluted plain yogurt (real yogurt) is a good substitute for buttermilk; dilute with water to the consistency of buttermilk.

3) Zante Currants (small raisins) are a good substitute for real currants.