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Lemony Bannock

2 cupsall-purpose flour
1/3 cup plus 1 teaspoonsugar
1 teaspoonbaking powder
1/4 teaspoonbaking soda
1/2 teaspoonsalt
8 tablespoonsunsalted butter, frozen
zest of 2 lemons
1 tablespoonlemon juice
1/2 cupsour cream
1 largeegg
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Lemony Bannock - Equipment List


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Lemony Bannock - 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

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Lemony Bannock - Instructions Continued

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

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