Scottish bannocks plated
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Sourdough Scottish Bannocks

A version of traditional bannocks (aka Scottish Oakcakes) with a sourdough tang
Prep Time5 mins
Cook Time23 mins
Resting Time10 mins
Total Time38 mins
Course: Side Dish
Cuisine: British
Keyword: Bread, Oatcakes, Outlander Kitchen, Sourdough
Servings: 16 pieces
Calories: 120kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment


  • 230 g rolled oats
  • 40 g all-purpose flour (1-1/2 oz, 45g)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 150 g unfed sourdough starter (~5 1/4 oz )
  • 90 g butter ( about 7 Tbsp), melted


  • Mix dry ingredients, then add wet ingredients and mix thoroughly.
  • Let dough rest 10 minutes. Meanwhile, preheat the oven to 350°F (177°C), and line a half sheet baking pan with a Silpat or parchment paper
  • Roll out to 8- x 10-inch rectangle, cut into 16 pieces (or 8- x 9-inch rectangle, cut into 12 pieces), about 1/4-inch thick. Place on the baking pan.
  •  Bake for 10 minutes, rotate, then bake 10-13 minutes more.
  • Remove to rack to cool. Smear with your favorite condiment (I like butter & jam) and enjoy!

Recipe Notes

You can use oat flour instead of the rolled oats for a crispier bannock, as I learned later.
Nutrition Facts
Sourdough Scottish Bannocks
Amount Per Serving
Calories 120
* Percent daily values are based on a 2,000 cal per day diet.
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