Saskatoon Berry Bannock

These are similar to scones but without butter and no added sugar. Half whole wheat flour increases the whole grain content.

1 c. whole-wheat flour 250 mL

1 c. all-purpose flour 250 mL

3/4 c. fresh or frozen saskatoons 175 mL

2 tbsp. baking powder 30 mL

finely grated zest of half a lemon

1/8 tsp. salt .5 mL

1/2 c. skim milk or milk alternative 125 mL

1/2 c. water 125 mL

juice of half a lemon

1 tbsp. canola oil 15 mL

Preheat oven to 400 F (200 C).

In bowl, combine flours, saskatoons, baking powder, cinnamon and salt.

Stir in milk, water, lemon juice and canola oil and, using hands, moisten all ingredients, handling dough as little as possible.

Turn dough out of bowl and place on lightly floured surface.

Using hands, form disc about one inch (2.5 cm) thick and about nine to 10 inches (22 – 25 cm) in diameter. If necessary, sprinkle with flour to keep dough from sticking. Cut into eight wedges.

Place wedges on parchment-lined baking sheet and bake for 15 to 20 minutes or until bannock is golden brown. Serve immediately.