Bannock with Berry Compote and Whipped Cream

**Bannock:** In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if using).

Cut in the shortening or lard using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually add the milk or water, mixing until a soft dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and knead gently for a minute or two, just until it comes together.

Divide the dough into 4 equal portions. Pat or roll each portion into a round or oval shape, about 1/2 inch thick.

Heat a cast iron skillet or baking sheet over medium heat. Lightly grease with oil or shortening.

Cook the bannock rounds for about 5-7 minutes per side, or until golden brown and cooked through. You can also bake the bannock in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown.

**Berry Compote:** While the bannock is cooking, prepare the berry compote. In a saucepan, combine the mixed berries, sugar, and lemon juice.

Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens slightly, about 10-15 minutes.

Remove from heat and let cool slightly.

**Whipped Cream:** In a chilled bowl, whip the heavy cream with a whisk or electric mixer until soft peaks form.

Add the powdered sugar and vanilla extract (if using) and continue whipping until stiff peaks form.

To serve, top each bannock with a generous spoonful of berry compote and a dollop of freshly whipped cream. Serve immediately.