Mixed Berry Bannocks

 Mixed Berry Bannocks

Mixed Berry Bannocks The Magick Kitchen

Bannocks are flat quick bread or any large, round bread baked or cooked from grain like oats. Round bannocks are cut into wedges and are often called scones. In Scotland, the words bannock and scone are usually used interchangeably.

MixedBerry Bannocks The Magick Kitchen

 

This is a simple recipe to make for your Imbolc celebration or any morning when you want a very tasty breakfast.

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Mixed Berry Bannocks

Bannocks are flat quick bread or any large, round bread baked or cooked from grain like oats. Round bannocks are cut into wedges and are often called scones. In Scotland, the words bannock and scone are usually used interchangeably. This is a simple recipe to make for your Imbolc celebration or any morning when you want a very tasty breakfast.
Prep Time 15 minutes
Cook Time 14 minutes
Servings 8
Author Leandra Witchwood, ©2014, The Magick Kitchen

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup whole rolled or thick cut oats
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons salted butter room temperature, cubed
  • 1 cup mixed Blueberries and Blackberries
  • 2/3 cup buttermilk
  • 1 large egg
  • 1 tsp. vanilla

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Combine flour, oats, sugar, baking powder, orange zest, baking soda and salt in a large bowl.
  3. Cut butter into flour mixture until it resembles coarse crumbs. Carefully fold berries into flour mixture.
  4. Whisk buttermilk, egg, and vanilla together in a small bowl. Create a well in the center of your flour and berry mixture. Pour in buttermilk mixture and gently mix just until dough forms.

  5. Flour hands, and place dough on a well-floured work surface.
  6. Gently knead twice just to form a ball. Pat, it out into an 8-inch circle, about 1 inch thick.
  7. Bake about 14 minutes or until light golden brown. Cool on wire rack.
  8. Cut into wedges and enjoy with butter or a drizzle of cream.

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Bright Blessing!

Leandra

© 2014, The Magick Kitchen

Leandra Witchwood

Leandra Witchwood

I just want good food and to live a Magickal life! Is that so much to ask?After many years of study, struggle, and disappointment; I realize that I could forge my own path using the knowledge I gained, and the simplest of techniques. Through persistence I found the honest answer... I can have both!
I love food and everything that goes with it. I have spent more than 35 years in the kitchen, enjoying every minute of it. Okay… well, enjoying nearly every minute of it.
In addition, I have disbursed nearly as many years studying Wicca, Witchcraft, and Paganism. Combining these two interests has created a Magickal path where food, spirituality play brilliantly together.
My love of whole healthy foods, and unique recipes has also lead me to help run a local teen cooking program, where I teach kids valuable life skills in the kitchen. In addition, I teach different cooking classes for adults on subjects of making the time spent in the kitchen more enjoyable and efficient, recipe creation, and how to make cooking a part of your Magickal and spiritual practice.
From this, The Magick Kitchen was born. My journey with you is about developing a spiritual experience with food, far beyond the dull habit of consumption. We have a marvelous opportunity here to take a most basic-mundane task and make it Magickal!
Please enjoy the recipes, article, and content here on The Magick Kitchen. If you have questions or suggestions, I’m listening.
I am so glad you joined me! The personal act of sharing knowledge, experience, and personal perspective with you is an honor. Thank you!
Leandra Witchwood

Latest posts by Leandra Witchwood (see all)

Leandra Witchwood

I just want good food and to live a Magickal life! Is that so much to ask? After many years of study, struggle, and disappointment; I realize that I could forge my own path using the knowledge I gained, and the simplest of techniques. Through persistence I found the honest answer… I can have both!
I love food and everything that goes with it. I have spent more than 35 years in the kitchen, enjoying every minute of it. Okay… well, enjoying nearly every minute of it.
In addition, I have disbursed nearly as many years studying Wicca, Witchcraft, and Paganism. Combining these two interests has created a Magickal path where food, spirituality play brilliantly together.
My love of whole healthy foods, and unique recipes has also lead me to help run a local teen cooking program, where I teach kids valuable life skills in the kitchen. In addition, I teach different cooking classes for adults on subjects of making the time spent in the kitchen more enjoyable and efficient, recipe creation, and how to make cooking a part of your Magickal and spiritual practice.
From this, The Magick Kitchen was born. My journey with you is about developing a spiritual experience with food, far beyond the dull habit of consumption. We have a marvelous opportunity here to take a most basic-mundane task and make it Magickal!
Please enjoy the recipes, article, and content here on The Magick Kitchen. If you have questions or suggestions, I’m listening.
I am so glad you joined me! The personal act of sharing knowledge, experience, and personal perspective with you is an honor. Thank you!

7 Comments:

  1. Thank you very much for all the information you so kindly share! I am interested in trying the above recipe and wondering if you have a suggestion to substitute the oats as I am unfortunately allergic. Thank you for your time.
    Brightest Blessings,
    Sandra

    • You are so welcome Sandra. You can try replacing the oats with Quinoa flakes, Amaranth, or Buckwheat. I am not sure of the ratio. This will make for a good experiment. Let me know how it turns out.
      BB, Leanrda

  2. Love your recipes & can’t wait to try this one! I see the ingredients, but no instructions, though I can probably figure it out

  3. this was so good!
    I didn’t have any oranges so I used the zest and fruit of a finger lime (a citrus native to Queensland/Northern NSW) from my garden and the hints of tangy lime worked so well with the rest of the recipe. I’ll definitely try this again with the orange zest soon to see the difference.

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