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When thinking of Scottish cuisine, haggis and whiskey commonly come to mind. Although the dish and beverage are popular in Scottish cuisine, the history of the country’s dietary habits is more complex based on the evolving knowledge and financial resources of the people. Whether a former native Scot or anyone curious to experience native cuisine, there are a number of simple dishes and recipes in which to indulge.

Scottish Scones 

The recipe includes a combination of cooked rice or potatoes mixed with butter, flour and salt. The dough is then rolled and cut into symmetrical pie-shaped wedges and cooked on a griddle. Scots often enhance the scone’s flavor by frying them with traditional breakfast foods that often include bacon or sausages.

Red Lentil Soup

The thick, hearty soup is often a welcome comfort during the cold days of fall and winter. The meal involves combining a variety of sauteed seasonal vegetables with lentils, barley and a beef bone or beef broth. The dish is similar to stew minus the meat ingredients. Red lentil soup is often served with freshly baked crusted bread.

Sausage Rolls

The traditional dish might be enjoyed as a snack or served with mashed potatoes, peas and gravy. Making the rolls merely entails combining ground beef and seasonings with bread crumbs. The mixture is then shaped into logs and enveloped in individual servings of pastry dough. Baste the dough with egg white and bake to crispy, golden perfection.


The delightful buttery cookies remain a favorite with Scots and others alike. The simple recipe involves combining flour, butter and sugar to make a stiff dough. The dough is then molded into logs, rolled into a circle, embellished with a pretty dough motif or simply pricked with a fork and baked. A more elaborate dessert involves topping the shortbread with a homemade caramel sauce followed by a chocolate sauce. The shortbread cake is then chilled until solid and cut into serving pieces.

Cream Buns 

The delectable desserts are similar to eclairs. The recipe begins by making a sweet, buttery bread dough. The dough must then be divided and shaped into small buns. After a second rising, the buns are basted with a sugar glaze and baked until golden. Once cooled, the buns are split and filled with whipped cream and dusted with powdered sugar.