Makes 12 bannocks, or 8 triangular scones (as above)
250g plain flour, plus extra for shaping
1 teaspoon baking powder
2 tablespoons butter, plus 1 teaspoon extra for cooking
pinch of salt
2 tablespoons grated cheese, cheddar or similar
120ml whole milk
Mix together the flour, baking soda and salt. Rub the butter into the flour, stir through the cheese, then slowly pour in enough of the milk to make a soft dough.
Pat and roll out until it’s an inch-thick disc, then cut the disc into eight triangular wedges.
Cook, still arranged in their little circle, on a pre-heated girdle (griddle) or heavy frying pan, well oiled with the extra teaspoon of butter. Cook them for around 5 – 8 minutes per side, turning only once, or until they’re golden brown and crisp on the outside.
Serve split in two, with butter (and Marmite).