Traditional Scottish Bannock Recipe

Discover the Charm of Classic Scottish Bannocks

Today’s Recipe is the Scottish Bannock Recipe, experience the rustic comfort of a time-honored Scottish staple with this easy Scottish Bannock recipe. These oat cakes are warm, hearty, and rich in tradition—perfect for pairing with stews, tea, or a spread of butter and jam. Based on a trusted method from Bigger Bolder Baking, this version keeps things simple while enhancing flavor and texture.

Quick Overview: How to Make Scottish Bannock

1. Preheat oven to 400°F (205°C)
2. Mix oats, self-rising flour, salt, and sugar
3. Stir in warm milk and melted butter
4. Knead lightly into soft dough
5. Roll out and cut into rounds or wedges
6. Bake for 12–15 minutes until golden
7. Let cool slightly and serve warm

Ingredients You’ll Need for Scottish Bannock Recipe

• 2 cups old-fashioned rolled oats
• 1 cup self-rising flour (or use all-purpose + 1.5 tsp baking powder)
• ½ teaspoon salt
• 1–2 teaspoons sugar (optional)
• 4 tablespoons unsalted butter, melted
• ¾ cup warm whole milk

Optional: Extra oats for topping, herbs like rosemary or thyme for a savory twist.

Step-by-Step Instructions

1. Preheat and Prepare

Start by preheating your oven to 400°F (205°C). It’s important to give your oven enough time to reach the right temperature—this ensures the bannocks bake evenly and develop a light golden crust.

While the oven heats, prepare your baking surface. Take a large baking sheet and line it with parchment paper or a silicone baking mat. This prevents the bannocks from sticking and makes cleanup much easier. If you don’t have either, lightly grease the sheet with butter or a neutral oil.

Make sure the baking sheet is large enough to leave space between each piece so the heat can circulate and bake them evenly.

2. Combine Dry Ingredients

In a large mixing bowl, add the following ingredients:

• 2 cups of rolled oats
• 1 cup of self-rising flour
• ½ teaspoon of salt
• 1–2 teaspoons of sugar (optional, for a hint of sweetness)

Using a wooden spoon or whisk, gently stir the ingredients together until they are evenly combined. Take a moment to ensure the salt and sugar are distributed throughout the oats and flour—this helps with even seasoning and texture later on.

The mixture should look uniform, with the oats well coated by the flour. This dry base forms the foundation of your bannocks, so don’t skip the mixing step!

If you’re adding herbs or spices (like cinnamon or rosemary), this is the perfect time to stir them in as well.

3. Add Wet Ingredients

In a small bowl or measuring cup, combine the melted butter (4 tablespoons) with ¾ cup of warm whole milk. Stir gently to blend the two together. The milk should be warm but not hot—think room temperature to slightly warm to the touch. This helps the butter incorporate smoothly without cooking the flour or oats.

Now, slowly pour the butter-milk mixture into the bowl of dry ingredients, a little at a time, while gently stirring with a wooden spoon or spatula. Don’t rush this step—gradual mixing helps create an even, well-moistened dough without overworking it.

As the ingredients come together, you should notice the mixture forming a soft, slightly sticky dough. It should hold together easily but still feel moist to the touch. If it’s too dry, you can add an extra tablespoon of milk. If it’s too wet, lightly dust with flour.

Avoid overmixing—once the dough is fully combined, stop stirring. Overmixing can make the bannocks dense instead of light and tender.

4. Shape the Dough

Lightly flour a clean work surface—a countertop or large cutting board works well. This prevents the dough from sticking as you shape it.

Gently turn the dough out of the bowl onto the floured surface. Use your hands to gather it into a rough ball. There’s no need to knead the dough—just press it together until it holds its shape.

Now, using your palms or a floured rolling pin, pat or roll the dough out evenly to about ½ inch (1.25 cm) thick. Aim for a uniform thickness across the whole surface so the bannocks bake evenly.

Next, shape the dough:

• For a traditional look, use a 3-inch round biscuit or cookie cutter to cut out circular bannocks.
• Alternatively, shape the dough into a large round and slice it like a pie into wedges—this rustic style is very traditional in Scottish kitchens.

As you cut, gently lift each piece and place it on your prepared baking sheet, leaving a little space between them for even baking.

You can re-roll the scraps once or twice if needed—just handle the dough gently to keep the texture tender.

5. Bake the Bannocks

Carefully arrange the shaped bannocks on your prepared baking sheet, lined with parchment paper or a silicone baking mat. Leave about 1 inch of space between each piece to allow for even air circulation and gentle expansion as they bake.

If you’d like a rustic touch, sprinkle a few extra rolled oats on top of each bannock. This adds texture and a classic, home-baked appearance.

Place the tray on the center rack of your preheated 400°F (205°C) oven. Bake for 12 to 15 minutes, or until the bannocks are lightly puffed and the tops have turned a soft golden brown.

Keep an eye on them during the last few minutes—they should feel slightly firm to the touch and release easily from the parchment when they’re done. If you’re using wedges, the edges may brown just a bit more, adding a nice toasty flavor.

6. Cool and Serve

Transfer to a wire rack and let cool slightly. Serve warm with your favorite toppings.

Serving Suggestions for Scottish Bannock Recipe

• Pair with clotted cream and jam for a cozy breakfast
• Serve alongside soups or stews
• Use as a base for open-faced sandwiches or cheese platters

Tips and Variations

• For a sweeter bannock: Add dried fruit or a pinch of cinnamon
• Make it savory: Stir in herbs like rosemary or thyme
• Crunchy topping: Sprinkle rolled oats on top before baking
• Storage: Store at room temperature up to 2 days or freeze for up to 1 month

The History Behind Bannock

Bannocks have been a part of Scottish cuisine for centuries, originally cooked on hot stones or iron griddles over open fires. These simple yet sustaining oat breads were made for everything from daily meals to holiday feasts, making them a true taste of heritage.

Frequently Asked Questions

Can I make this gluten-free?
Yes. Use certified gluten-free oats and a 1:1 gluten-free flour blend.

What if I don’t have self-rising flour?
You can use all-purpose flour with 1.5 teaspoons of baking powder per cup.

How do I reheat bannocks?
Gently warm them in the oven or microwave until soft and warm.

How should I store leftovers?
Store in an airtight container at room temperature for up to 2 days.

Join the Conversation!

Have you tried this Scottish Bannock recipe? We’d love to hear your feedback! Share your photos, tips, or any creative variations you came up with.

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