The fur traders, who came into contact with Aboriginal peoples all across Canada, introduced a bread similar to the Scottish scone. It became known as bannock . Bannock may be baked (Aboriginal people would lay it on hot rocks near a campfire) or twisted onto a stick and cooked over hot coals.
Bannock may be baked in the oven or over a charcoal or open fire.
4 cups all-purpose flour
1 Tablespoon sugar
2 Tablespoons baking powder
½ teaspoon salt
2 cups milk (or water)
1. Combine flour, baking powder, sugar, and salt in a large mixing bowl.
2. Measure the milk (or water) and add it to the flour mixture, stirring with a fork to combine. A dough should form. If the mixture seems too dry and crumbly, add more liquid, one Tablespoon at a time.
3. Turn the dough out onto a surface lightly coated with flour. Knead for about 3 minutes. (To knead, press down the dough, turn it clockwise, fold it in half and press it down. Repeat.)
4. Preheat oven to 350°F
5. Pat the dough into a circle about ¾-inch thick. Transfer the dough to a well-greased cookie sheet. Prick the surface of the dough all over with a fork.
6. Bake about 20 to 30 minutes, or until golden brown.
Served with any meal….this is simple and delicious, and even more so topped with maple butter!