Bread
Soft morning rolls, built for the breakfast bap.
Traditional Scottish morning rolls, soft and floury with a tender bite, baked light for a pale golden crust or well-fired for a bolder, deeper bake. These are the rolls a Scottish breakfast is built on: split one open, tuck in a square sausage, bacon or a fried egg, and you have the roll people grew up on. Made the proper way, they are as good with butter and jam as they are carrying the full fry-up.
Also in: Burns Night
Bakery
The one that started afternoon tea.
A proper plain scone, baked light and tender with a soft crumb that pulls apart cleanly. Split it warm and pile on butter, clotted cream and jam the way afternoon tea was meant to be. Simple, honest and endlessly versatile.
The fry-up isn’t finished without them.
A Scottish breakfast essential: soft, flat tattie scones made from mashed potato and made for the pan. Fry them in a little butter until golden and tuck them into the full fry-up alongside your eggs, bacon and sausage. Humble, comforting and proper.
What it is: A tattie scone is a soft, flat Scottish griddle scone made from mashed potato, fried until golden and served as part of a cooked breakfast.
A savoury scone baked with sharp cheddar right through the crumb, golden on top and soft within. Warm it through, add a good knob of butter and it turns a bowl of soup into a proper lunch. Rich, cheesy and made for people who prefer their scone savoury.
A tender scone shot through with tart cranberries and melting pockets of sweet white chocolate. The sharp fruit and creamy chocolate play off each other beautifully, making this the one that feels a little bit special. A more indulgent take on the tea-time classic.
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