Scottish Currant Bannock

Scottish Currant Bannock

Ingredients:
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons butter
1 cup buttermilk
½ cup dried currants

Directions:
PREHEAT the oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut
the butter into the flour mixture with a pastry blender. Add the buttermilk and mix until
the dough is soft. Mix in the currants until incorporated throughout.
Turn the dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth.
Form the dough into a 7" round. Place on the prepared baking sheet. Using a razor
blade, a French lame, or a serrated knife, score the bannock from edge to edge to
divide it into 8 sections. Score a second cross on top of the first to divide the round
into 8 sections. Alternatively, scoop the dough to make 8 buns and place them on the
baking sheet.
Bake until a wooden skewer inserted into the bread comes out clean and dry, 40
minutes for the loaf, 25 minutes for the buns.
soup
SPICY MANGO MELON SOUP
THIS MAKES A BEAUTIFUL PAIRING FOR A MOTHER’S DAY BRUNCH. IF YOU CAN FIND FRESH,
DICED MANGO IN YOUR SUPERMARKET, IT ELIMINATES THE NEED TO PEEL AND CUT AWAY
THE FRUIT FROM A WHOLE MANGO. PAIR THIS DESSERTLIKE SOUP WITH A PLATE OF SLICED
STRAWBERRIES AND PEELED ORANGES.
Makes 4 servings