81 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.

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.

Ran out of plums and had leftover so developed this recipe to use strawberries instead of plums that the original called for.

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.

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.

Scottish meatballs in a sweet-savory sauce made with crushed pineapple, Scotch whisky, soy sauce, and red wine vinegar. Serve over rice for Hogmanay or any night.

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.

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 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.

Scottish shortbread for Christmas with all-purpose and rice flour for sandy crispness. Butter-forward, only four ingredients, pressed into a jelly-roll pan for easy holiday bars.

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.

Layers of homemade sponge roll with raspberry jam, sherry-soaked custard, crunchy amaretti, and piped whipped cream make this Scottish trifle a showstopper British dessert.

A cross between a chewy oatmeal cookie and a biscuit.

Howtowdie: traditional Scottish roast chicken stuffed with toasted oats, onion, coriander, and nutmeg, surrounded by whole roasted onions for a rustic Highland Sunday dinner.