Here’s a classic baked raisin bannock recipe — soft, slightly sweet, and easy to make. Bannock is a traditional bread found in Scottish and Indigenous North American cuisines, and baking it (instead of frying) gives it a tender, biscuit-like texture.
Baked Raisin Bannock Recipe
Ingredients
2 cups (250 g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp white sugar (optional for sweetness)
¼ cup (60 g) cold butter or shortening, cut into small pieces
½ to ¾ cup (75–100 g) raisins
¾ to 1 cup (180–240 ml) milk or buttermilk
(Optional) 1 tsp vanilla or a pinch of cinnamon/nutmeg for flavor
Instructions
Preheat the oven
Set your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.
Mix dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Cut in the butter
Use a pastry cutter or your fingertips to blend the butter into the flour mixture until it resembles coarse crumbs.
Add raisins
Stir in the raisins (and any spices if using).
Add milk
Pour in the milk gradually, mixing with a fork until a soft dough forms. It should be slightly sticky but not wet.
If too dry, add a tablespoon of milk at a time.
Shape the bannock
Turn the dough out onto a lightly floured surface.
Gently pat or roll into a circle about ¾ inch (2 cm) thick.
Place on the prepared baking sheet.
(Optional) Score the top into wedges with a knife to make it easier to break apart later.
Bake
Bake for 18–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool & serve
Cool slightly on a rack before slicing.
Serve warm with butter, jam, or honey.
Variations
Whole wheat version: Replace half the flour with whole wheat flour.
Cranberry bannock: Use dried cranberries instead of raisins.
Coconut-raisin bannock: Add 2 tbsp shredded coconut.
Pan version: You can also cook this in a cast-iron pan at 400°F for 20–25 minutes.
