Scottish desserts and sweet treats
Regional Scottish specialties
Scotland is home to dramatic scenery, huge talents and a seriously flavourful spread of local food and drink – most of which have long and interesting histories.
Join us as we take you on our guided culinary tour of quintessential Scottish cuisine and enjoy a flavour of some of the tasty treasures that our country brings to the table. Whether you’re after traditional Scottish food, a sit-down meal, a sweet treat or a dram or two, we have something for everyone to discover.
Traditional Scottish dishes
Haggis
As the country’s national dish and a Burns Night staple, haggis should be top of your to-try list when it comes to traditional Scottish dishes. Prepared by mixing the sheep’s pluck with onions, oatmeal, suet, stock, dried herbs and seasonings, the haggis is then boiled inside the lining of the sheep’s stomach.
You’ll also find vegetarian haggis if you’re not feeling particularly adventurous. The vegetarian version of the dish is surprisingly similar in texture with the key ingredients of pinhead oats, pepper and nutmeg, and uses the same herbs and seasonings for a similar flavour. You can then add lentils, beans, nuts and seeds to add some additional fat and texture.
And for the ultimate traditional haggis serving, your meal should be accompanied by neeps and tatties (turnip and mashed potato).
If you don’t fancy sampling the unique dish, you could always give haggis hurling a go. First played at the 1977 Gathering of the Clans, the rules are simple – throw the national dish as far as possible. The current record stands at 217 feet.
Cullen Skink
Your first question around this dish is probably about the odd name – we don’t blame you. The word ‘Cullen’ comes from the dish’s place of origin in the northeast of the country, while ‘Skink’ is the Scottish term for a shin of beef.
This hearty and comforting soup is very chowder-like with smoked haddock, potatoes, sweet onions and double cream – and can be enjoyed best with a crusty homemade bread on the side.
If you don’t want to make the dish from scratch, you can still enjoy the taste experience with our canned Cullen Skink.
And if you’re not a fan of fish, you could always opt for a Scotch broth which is traditionally made with barley, seasonal vegetables and braising cuts of lamb or beef.
Aberdeen Angus beef
This popular global sensation is enjoyed all over the world, in many different cuts and forms, but we recommend tucking into the real deal with a locally sourced cut.
Native to northeast Scotland, the Aberdeen Angus is a breed of small beef cattle that have a signature marbling which is the source of the beef’s renowned flavour and tenderness.
Scotch pie
Originally called ‘mutton pies’, these perfectly parcelled, round savoury staples can be filled with mutton, lamb, beef or a mixture of meats. They are well spiced for a distinctive peppery kick and the outer pastry is usually a thin, hot-water crust pastry made with lard.
They can be found in most bakeries across the country and have become the snack of choice at Scottish football games, mainly due to the fact that they’re easy to eat with one hand. You’ll have the choice of enjoying one cold on the go or served hot with mash and beans for a comforting dinner.
Full Scottish breakfast
Not to be confused with its English counterpart, a full Scottish breakfast has a slightly longer list of key ingredients.
With an impressive line-up of bacon, link sausages, Lorne sausage (also known as square sausage), black pudding, haggis, baked beans, fried mushrooms and tomatoes, toast, tattie scones and fried eggs, it’s a smart way of ticking off a number of the local specialities at once.
Porridge
Continuing the breakfast theme, Scots are used to a chill in the morning, so the humble porridge has been a long-standing diet staple for centuries. Scottish porridge oats are made by milling groats, rather than slicing them. This produces a creamier, velvety texture.
And if you want the complete traditional experience, you’ll need a Spurtle to stir it. Another tradition dictates that it must be eaten standing up as a sign of respect, but don’t worry, us Scots don’t enforce that rule.
Stovies
For many a local, this dish is often associated with nostalgia and family memories. A comforting and hearty go-to, Stovies recipes can differ as they are usually passed down through generations, but most will contain a blend of potatoes, other vegetables and a meat of your choice – usually the Sunday roast leftovers. The ingredients are all boiled together in stock with seasoning.
The name ‘Stovies’ comes from the Scots ‘to stove’ which means to cook meat in a little liquid and like many of the traditional Scottish dishes, came from the desire to make sure that there was no wastage.
Cock-a-Leekie Soup
Otherwise referred to as Scotland’s National Soup, this hearty and warming dish is steeped in tradition and can be found on Scottish tables since the 16th century.
With a rustic blend of chicken and leek, this creation is slow-cooked and often enhanced with barley or rice for added texture.
You might not expect the secret traditional ingredient though…prunes. They add a subtle sweetness that balances out the savoury flavours.
Clapshot
A simple, yet delicious side dish with roots in Orkney, clapshot is quintessential Scottish comfort food.
Combining creamy mash and neeps (turnip) and blended with butter, salt and a hint of pepper, a more adventurous take will also include a sprinkle of chives. This one is most often found alongside a serving of haggis.
Well-fired rolls
Dark and crispy on the outside, soft and fluffy on the inside, well-fired rolls are a main attraction in any Scottish bakery.
Not a result of forgetting to take them out of the oven, their charred crust is intentional in the pursuit of a smoky flavour that perfectly complements their interior.
Best enjoyed with hearty fillings like bacon or sausage, they’re made for mornings – but are just as delightful with butter and jam.
Tattie scones
An integral part of the traditional Scottish breakfast, the humble tattie scone is simple and satisfying.
Made from mashed potato, flour, butter and a pinch of salt, this flat, round scone is lightly fried on both sides to create a golden-brown crust while keeping a soft, fluffy interior.
You can thank leftovers for their creation as Scottish households would make use of spare potatoes from their meal the previous day.
Balmoral chicken
Chicken and haggis – now that’s a pairing made in heaven. For this dish, chicken breast is carefully stuffed with haggis, then wrapped in crispy bacon and baked to golden perfection.
The result is a hearty, satisfying dish that is best served with a generous pour of whisky sauce. It’s a widely loved dish and can be found on both traditional and contemporary menus across the country.
Macaroni pie
A quirky and comforting fusion of two Scottish favourites – rich and creamy macaroni cheese and flaky pastry crust.
The macaroni pie is a carb-lover’s dream and can be found in bakeries and cafes across the country. Typically served warm, they’re a common grab-and-go snack or a comforting side dish, cherished by all ages.
Scottish oatcakes
Around for centuries and embodying the simplicity and heartiness of traditional Scottish cuisine, Scottish oatcakes are rustic and wholesome.
Made primarily from oats (obviously), they are lightly baked to achieve a crumbly, slightly nutty texture. Perfect accompaniments include cheese, smoked salmon or a hearty bowl of soup.
Kedgeree
The key ingredients of this dish include flaked fish, boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt butter, cream and occasionally sultanas.
With a smoky aroma and warming spices, it’s both comforting and invigorating and can be enjoyed as a hearty breakfast or a satisfying brunch.
Scottish desserts and sweet treats
If you have more of a sweet tooth, Scotland is also home to a number of unique local treats and desserts.
Shortbread
A gift-able classic that comes from just three simple ingredients – butter, sugar and flour. Hailing from medieval times, the then named ‘biscuit bread’ was made from leftover dried dough from bread making.
Nowadays, you can enjoy shortbread in a variety of flavours and shapes, from rounds to fingers – Mary, Queen of Scots, was said to be especially fond of a Petticoat Tail.
Tablet
Although Scottish tablet looks a lot like fudge, there are some distinct differences. Ask an aficionado and they’ll tell you that Scottish tablet has a harder, more grainy texture. Good tablet will melt in your mouth, and you’ll find it traditionally served as an after-dinner sweet at any function like weddings, or a special meal.
You can opt for a simple vanilla, go for whisky-flavoured one or try it with a sprinkle of nuts.
Cranachan
Light, but indulgent, this is Scotland’s take on Eton Mess. It originally started as a breakfast dish but has now transitioned to a popular dessert.
Cranachan traditionally consists of toasted oats, cream, whisky and raspberries – the perfect mixture of some of Scotland’s best-known ingredients. We also recommend a serving of runny honey, because you can never have it too sweet.
Deep-fried Mars bar
Don’t knock it until you’ve tried it. The origins of this foodie invention are hotly contested, but we can all agree that melted chocolate and crispy batter make for a surprisingly tasty double act.
You’ll find it on the menu in plenty of local chippys, but also on a few gourmet menus as fine dining restaurants have jumped on the bandwagon and started to serve their own high-brow versions.
Clootie Dumpling
Similar to Christmas pudding, but not as rich, Clootie Dumpling recipes have been passed down generations.
While measurements and timings are mainly based on instinct, core ingredients include flour, sugar, suet, dried fruit and spices. Then you can expect additions such as treacle, grated apple, orange zest, ginger, sherry and whisky.
Scottish Crumpet
What makes a Scottish crumpet distinct from its English counterpart? It’s all in the shape.
The Scottish take is thinner and wider, more like a pancake, with one side smooth and darker, while the other is dotted with holes. Best served in the morning with a generous spread of butter and jam, or in the afternoon with a fresh cuppa.
Empire Biscuit
A Scottish bakery staple loved by all ages, this sweet treat consists of two buttery shortbread biscuits sandwiched together with a layer of jam – usually raspberry or strawberry.
Topped with a glossy layer of white icing and crowned with a cherry or jelly sweet, its origins can be traced back to the 19th century.
Edinburgh rock
A nostalgic favourite for those with a sweet tooth, this beloved Scottish confection is a change from traditional hard candies.
It’s soft, crumbly and slightly chalky, meaning that it melts delicately on the tongue. You’ll find mint and fruit varieties, and they make a popular gift option in touristy shops across Scotland.
Soor plooms
Yet another nostalgic throwback, soor plooms are a perfect tart treat. These small, hard candies are named because of their sharp, sour flavour that’ll make your cheeks pucker.
After the initial tang, they mellow into a subtle sweetness as they dissolve. And you won’t be able to miss them on the shelves due to their fluorescent green colour.
Pan drops
These simple yet satisfying sweet jar staples are cool, minty and smooth. With a hard outer coating, they melt slowly in the mouth.
Often enjoyed as an after-dinner refresher or pocket-friendly treat, they are also sometimes referred to as ‘mint imperials’.
Scottish macaroons
Not to be confused with French macarons, these sweet treats have a surprising ingredient – mashed potatoes. Mixed with icing sugar to form a dense, fondant-like base which is shaped into bars or balls, each piece is then coated in rich chocolate and rolled in toasted coconut.
Legend has it, the recipe was reportedly discovered by accident when a confectioner messed up his fondant bar formula and threw coconut over it in disgust.
Scottish drinks
If you’re looking for an equally-traditional pairing to go with your traditional Scottish dishes, there are a few options to choose from.
Whisky
There’s plenty of choice when it comes to the nation’s signature spirit with single malts, blended scotches, a range of flavour profiles and a trend towards experimentation.
From the Highlands to the Isle of Islay, you can sample the best that local Scotch has to offer across the country.
One of our favourites is a Speyside Single Malt Scotch Whisky, which you’ll find in a number of our Baxters hampers, including this one.
Irn-Bru
Hard to describe but not hard to find, Irn-Bru’s distinctive orange glow can be found in most shops and restaurants across the country.
First served in 1901, the fizzy drink is the best-selling soft drink in Scotland – and apparently only three people in the whole world know the super-secret recipe.
Scottish beers and ales
Just like whisky, there’s a bounty of locally-brewed beers and ales to accompany your traditional Scottish food.
Beer has been brewed in Scotland for more than 5,000 years and there are a range of breweries across the country with new ones popping up regularly, so you won’t be parched. Scotland is particularly famed for its barley ales and caramel-like flavours.
Hot toddy
With the blend of a dram, honey and freshly squeezed orange juice, this is a quintessential remedy for a cold evening or if you’re feeling a little under the weather.
A concoction that blends warmth, sweetness and a kick, there are a few versions of how the hot toddy came about. If we’re to believe the Scots, it originated from Edinburgh pubs who would serve scotch whisky with hot water to keep folk warm.
In the 18th century, this water allegedly came from the local Tod’s well – hence the name.
Bovril
Originally developed in the 19th century and with a loyal following, Bovril is a thick, dark savoury meat extract that’s often used as a savoury snack or for warming up on cold days.
To enjoy it the traditional way, you need to mix it with hot water to create a beefy drink. Alternatively, it can be spread on toast, oatcakes or crumpets. It’s also commonly enjoyed with a pie at chilly Scottish football matches.
Pizza crunch
If there’s one thing we Scots know to do, it’s deep frying. And you’ll find this delicacy on offer at many a Scottish chip shop.
Starting with a slice of pizza – typically cheese and tomato – it’s then coated in batter before being deep-fried to golden perfection. The result is a crunchy, cheesy late-night go-to, often served with a generous helping of chips.
But you should probably avoid suggesting this to any Italians in your life.
Regional specialities
If you’re travelling across the country, there are a few specific tastes and treats that we recommend picking up along the way.
Heather honey
Growing in abundance in the Scottish heathlands, it’s no wonder that heather has made its way into honey.
Thick, with a distinctive floral richness and subtle smoky undertones, it perfectly captures Scotland’s rugged landscapes and is a great ingredient to use in your at-home recipes – from sweet cakes to delicious savoury dishes.
We also recommend spreading it on warm toast, adding to porridge or drizzling over desserts like ice cream or cranachan.
Arbroath Smokies
Dating back to the 1800s and still made using traditional methods, this affordable Scottish delicacy originated from the town of Arbroath where haddock is dry salted and smoked over a fire of beech or a half-barrel in the ground.
Golden brown on the outside and creamy on the inside, they have a slightly sweet flavour – expect to taste the centuries of craft that have gone into every bite.
Stornoway black pudding
Made exclusively in Stornoway on the Isle of Lewis and an essential element of a Scottish breakfast, this unique delicacy consists of beef suet, oatmeal, onion, blood, salt and pepper.
First made by crofters, black pudding ensured that every part of the small number of livestock they kept was utilised to the full. Expect a rich taste with a lovely crumbly texture.
Isle of Mull cheddar
Full-flavoured, hard-pressed and hand-made, Isle of Mull cheddar is exclusively made on the island of Mull, just off the Scottish west coast.
By using the raw milk from cows that have been fed on spent whisky grains, the cheese has a distinctively sharp, tangy and fruity flavour.
Dundee marmalade
Unsurprisingly created in Dundee in 1797, this sweet spread’s origin tale all comes from a boat carrying oranges that broke down in the city’s port.
Not ones to waste the precious cargo, locals made the thick and bitter rind marmalade that you can still pick up today.
Dundee cake
Another sweet treat from the same city, a Dundee cake mixture includes almonds, currants, orange peel, sultanas – and a touch of whisky, of course.
At the time it came about, a Dundee cake was the serve of choice for those who wished to impress with the finest rich ingredients.
Ecclefechan tarts
A tricky one to pronounce, but the taste is worth the effort. Ecclefechan is a small town located in the Scottish Borders, but the traditional tart is enjoyed all across the country.
Inside their all-butter pastry, you’ll find a mixture of sultanas, cherries, almonds and citrus fruits – think of it as the cousin of the much more well-known mince pie.
Forfar bridie
Named after the town of Forfar in Angus, where it originated, this is a savoury Scottish pastry that’s been a firm favourite for centuries.
It’s easily identified by its horseshoe shape, encased in a golden, flaky pastry and filled with a rich mixture of minced beef, onion and suet.
Similar to the more well-known Cornish pasty, a Forfar Bridie was created as a hand-held pie, making it a practical meal for workers back in the day – but you can still find them today in bakeries across Scotland.
Aberdeen butteries
You guessed it, they’re from Aberdeen. Affectionally known as ‘rowies’ by locals, these are another traditional pastry with a unique, slightly crisp exterior and a soft pillowy interior – best enjoyed fresh from the oven with butter or jam.
Where to find traditional Scottish foods
Thanks to its rich landscapes, Scotland offers an abundance of great local produce and signature specialities – many of which we’ve added to our carefully curated Baxters of Scotland hampers. From Scotch broths to Cullen Skink, Cock-a-leekie to marmalade, there are options to suit all curious tastes in search of a traditional Scottish experience.
Whatever area you’re discovering, we recommend finding out what the local delicacies are and giving them a go – plus, a lot of the national dishes we’ve covered are simple enough that you could make them at home.
We hope you’ve enjoyed our whistle-stop tour of some of the most popular culinary Scottish offerings, but there are still plenty more out there to discover. When you’re out and about, you’re likely to come across everything from Michelin-starred restaurants, exciting food festival and food markets and plenty of hidden gems.
