Top 20 Scottish recipes
Have some Scotch Eggs for dinner the old Scottish way with this savory recipe that will find its place in your cookbook.
Classic Scottish scones, the real deal: no sugar in the dough, cream-of-tartar leavened, knuckle-flattened and fork-pricked. Lean, tender scones for jam, butter, or proper afternoon tea.
Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.
Mock haggis: an easy, accessible version made with beef and beef liver, toasted oatmeal, and suet, steamed in a basin with no stomach casing needed. Serve it with neeps and tatties, or slice and pan-fry the leftovers.
Buttery oat scones studded with plump currants and dusted with cinnamon sugar. These Scottish-style treats bake up with crisp edges and tender, flaky centers in just 15 minutes.
Scottish "Braveheart" chicken, beef and leek soup. Adapted from The Frugal Gourmet
Scottish marmalade cake with orange marmalade and sultanas baked into a simple creamed batter. A traditional British tea cake with just six ingredients.
Scottish shortbread fingers with the secret cornstarch swap for an ultra-tender, melt-in-the-mouth crumb. A four-ingredient traditional biscuit from Edinburgh tea-room tradition.
Authentic Scottish shortbread is a four-ingredient classic of unsalted butter, sugar, flour, and cornstarch baked low and slow into pale, sandy wedges. The traditional petticoat tails for tea time.
Ran out of plums and had leftover so developed this recipe to use strawberries instead of plums that the original called for.
Traditional Scottish currant shortbread squares plumped with orange juice and baked into a buttery, sandy crumb. Six ingredients, an old-country recipe, and a finish made for an afternoon cup of tea.
This is a recipe from Toravaig House Hotel, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale.
Herb crepes with goat's cheese stuffing: thin, chive-and-dill-flecked crepes wrapped around a tangy whipped goat cheese filling, then baked in butter. An elegant savory brunch or starter.
Traditional Scottish shortbread made with butter, flour, cornstarch, and sugar. A four-ingredient buttery cookie baked low and slow until just pale gold, then dusted with sugar while warm.
Scottish oaten bread baked in the bread machine on the quick bread cycle: a hearty loaf with rolled oats, walnuts, chopped prunes, and cola for sweetness and dark color. Soft, dense crumb with tea-cake character.
Scottish Pride cupcakes from one batter, two flavors: orange marmalade and chocolate coffee. A clever two-in-one recipe that yields 30 cupcakes from a single base.
Traditional Scottish haggis made from scratch: sheep heart, liver, and lungs ground with beef suet, onion, oatmeal, and warm spice, then stuffed into a stomach casing and gently boiled. The genuine Burns Night centerpiece.
So good chocolate toffee cooks sugar, corn syrup, and cream to soft-ball stage in three additions, then folds in melted unsweetened chocolate for a chewy, fudge-toffee hybrid candy. 64 small squares per batch.
A bold Scottish appetizer: creamy Roquefort cheese pounded smooth with whisky, then chilled in earthenware pots. Just 2 ingredients, 15 minutes prep, and pure Highland flavor.
