• Mix together dry ingredients. Cut in butter and potatoes. Stir in cold water with a fork and knead in the bowl until the dough comes together. If dough is too wet, add a little more flour. If too dry, add a little more water.
• Spread about 1.5 inches thick on a flour-dusted baking sheet or stone.
• Bake at 450 degrees for 17 – 20 minutes, or until lightly browned.
• Serve warm with butter or fruit preserves.
• The bannock keeps well at room temperature in a sealed container for several days.

Sweet potato variation:

• Add 1 tsp cinnamon and a pinch of nutmeg. Substitute mashed sweet potato for the potato.