Most families would say they have the perfect scone and frybread recipe and the delicious breads are guaranteed to make an appearance at this year’s Thanksgiving meal. It would be brave of me to suggest you replace scone with bannock entirely, but here is my tried and true baked bannock recipe hailing from Wabowden, Manitoba. Try adding a cup of shredded sharp cheddar cheese and a few diced chives to this recipe for more of a savoury bread. Double this recipe if you crave a real thick bannock.
2 cups flour
4 tsp baking powder
1 tsp salt
2 tbsp white sugar
1/3 cup lard
1 cup milk
Step 1: Mix flour, baking powder, salt and sugar together.
Step 2: Add lard and use hands to crumble together with dry ingredients.
Step 3: Slowly add milk over mixture. Add more flour if the dough seems too sticky. Knead until a dough is formed. Do not over knead.
Step 4: Press on to a greased cookie sheet and use fork to prick holes in dough.
Step 5: Bake at 350 degrees until golden brown (25 to 30 minutes).
Step 6: Serve with butter, jam, seed butter, or any topping you like.