Bannock

My maternal grandmother was a tiny wee Scottish lady, with an inborn knack for producing the flakiest pie crusts, perfectly fluffy blueberry grunt, and the best bannock I've ever had.

She could often be seen first thing in the morning, with her white pastry cloth spread across her red Formica kitchen table, deftly whipping up a batch of dense, raisin-studded bannock.  They'd still be warm for early-risers, but these were truly intended for tea time, when she and my grandfather would sit down late morning for a cuppa and a nibble for their "elevenses".

This isn't my grandmother's recipe, but one I've adapted over the years to suit my taste.  It's great for any time of the day, and is especially good split, toasted, and slathered with butter or jam.  

1 c white all-purpose flour
1 c whole wheat flour
2 T sugar
2 t baking soda
1/2 t salt
2 T melted butter, bacon fat, or vegetable oil

1 c milk or buttermilk

1/2 c raisins or 1 c fresh blueberries (optional)

Preheat oven to 400 degrees.  Combine flours, sugar, baking soda, salt, and fruit (if using).  Mix together well.  Add the the fat and the milk all at once, stirring just until moistened.  Form into a ball, and form into an 8" circle.  Cut into eight wedges, and place on a parchment paper lined baking sheet, separating the wedges as much as possible.  Bake for 15 minutes, then cool on a wire rack.

Cheers, Grandma!