Mixing Dough

When mixing the dough for soft light bannocks (large rounds) or scones (small rounds, or the triangles known as ‘farls’) the dough should be as soft and airy as possible. Handling is a challenge. Firmer dough may be easier to roll and shape but it will not make such a light end product.

Expert Scottish girdle-bakers begin by sifting the flour and dry ingredients straight onto the baking board (originally a rectangular board with edges like a tray which kept the ingredients together). When they are all mixed, a well is made in the centre for the liquid. The mixing is done by gradually drawing in the flour from the outsides with a round-bladed knife till there is a soft mass in the middle. This can also be done in a bowl. Then the dough is floured and lifted or tipped onto a floured girdle. The top is pressed lightly to make a round shape, and the bannock is cooked on both sides.