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Dump the flour, sugar, baking powder and salt together in a sturdy resealable bag. Seal well and shake the mix together thoroughly.
Add almost a cup of milk to the bag of dry mix (water also works). Seal the bag and squish it around gently just to combine. Do not overmix.
Preheat a cast iron skillet over a campfire. Add a little butter or oil or both to the pan and wait until it begins to bubble a bit.
Using clean hands, floured if possible, scoop a golf-ball size of dough from the bag and flatten it slightly. Drop it into the pan and repeat with the bannock dough until the pan is full, but not overcrowded.
Cook bannock over medium-low heat until dark golden on one side, then flip and finish browning. Don’t cook it over too high of heat or it will darken before the interior is cooked through.
Serve warm, with butter and jam, and coffee, of course.