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Saskatoon Berry & Sweetgrass Bannock Scones
Prep: 20 minutes
Cook: 15-18 minutes
Servings: 8 scones
A Taste of the Prairies
This recipe for making bannock reimagines the classic as elegant, tender scones. The Saskatoon berry, a jewel of the Canadian prairies, bursts with sweetness, while a subtle infusion of sweetgrass adds a sacred, aromatic note that connects this modern treat to ancient traditions.
Materials
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1 cup fresh or frozen Saskatoon berries
- 1 dried sweetgrass braid, about 6 inches
- 3/4 cup milk or buttermilk
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small saucepan, gently warm the milk. Remove from heat and add the sweetgrass braid, letting it steep for 10-15 minutes to infuse the milk. Remove the braid before using.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gently fold in the Saskatoon berries.
- Pour in the sweetgrass-infused milk and stir with a fork until just combined. Do not overmix.
Cooking
- Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together.
- Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
- Place the wedges on the prepared baking sheet.
- Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
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