Your cart is Empty.
Featured Menu Browse Recipes By Learn About Recipes By

Lemony Bannock

Lemony Bannock


2 cups all-purpose flour
1/3 cup plus 1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
zest of 2 lemons
1 tablespoon lemon juice
1/2 cup sour cream
1 large egg

Cooking Instructions

Adjust oven rack to middle in a countertop oven or lower middle position in oven and preheat to 400 F.
In the bowl of your stand mixer, combine flour, 1/3 cup sugar, baking powder, baking soda, and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in lemon zest.
In a small bowl, whish sour cream, lemon juice, and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large clumps of dough form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as your press, the dough will come together).
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar. Use a sharp knife to cut into eight triangles; place on a cookie sheet (preferably lined with parchment paper), about one inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Recipe provided by Breville

Equipment List

CHEFS Recipe Exchange-Share Your Recipes CHEFS Recipe Exchange-Read Recipes Online
  • Print: 3x5
  • Print: 4x6
  • Print: Letter
  • Share Recipe
Get Email Exclusives
Sign up for CHEFS emails!

Love to cook? Receive CHEFS's emails with free shipping, exclusive offers, product news, recipes & more!