These Scottish Recipes will bring back memories for those who miss Scotland. I hope these bring you a taste of home and help keep Scotland close to your heart.
If you’re fortunate enough to have been to Scotland, or better yet, used to live there and now live elsewhere, these 11 authentic, and simple Scottish recipes are for you.
(Anyone care to guess why I chose ELEVEN? Ha ha! Freeeeeeedoooooom! Inside joke for Scots.)
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Ex-pats will know what I’m talking about, but I also know there will be some travelers out there who have had a Scottish meal, or particular food that they will crave upon returning home. I am always trying to recreate recipes from my travels, but most of the Scottish recipes here, are the ones I grew up eating.
WARNING: beware of which Scottish recipes you find on the internet. Some sites with Scottish names are simply NOT Scottish at all. I am horrified at some of the recipes that I see for Scottish dishes–it’s very sad that people are making them and thinking they’re authentic.
Here’s a classic Scottish soup: Scotch broth.
Luckily, Scottish food is quite simple and so are the recipes. Remember, these are just 11 recipes from my site. I have many more and am constantly adding to the list (I’ve since added a few “bonus” recipes” below! To see all of the Scottish recipes on my site, simply type “Scottish” in the search bar at the top.
Edited January 2019: I’ve just added a list of Scottish recipes for a Burns Night Supper!
Consequently, one of the reasons I started this page is to dispel the myth of “bad British food” and the stereotype of Scots only eating haggis and drinking whisky. I hope this post helps me reach my goal and dispel some of those myths. Scottish fish and chips are on a whole other level, and that’s just one example!
How can anyone say that this food is bland, boring or bad!? And by the way, there’s nothing wrong with a properly prepared haggis, or a good whisky!
Since I’m in Scotland right now, I thought it would be nice to share these with you so that you can enjoy some of the dishes I’ll be enjoying here (sometimes on a daily basis)! I hope you love them, too!
Click on the recipe name or the photos below to see the recipes in full (starting with breakfast dishes and ending with sweets).
11 Authentic (and Simple) Scottish Recipes
3. OATCAKES
4. SCOTTISH RED LENTIL (and BARLEY) SOUP
6. SHORTBREAD
9. CRANACHAN
EDITED Sept. 2021: I’ve added so many more Scottish recipes, so here are some bonus dishes for you!
So there you have it. Eleven (plus!) fabulous and authentic Scottish recipes that are so easy to make. Have you had any of them in the past? Will you be trying any of them in the future? Let me know below!
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Enjoy your tastes of Scotland, and if you make one of these recipes, please let me know below the recipe you made! Or on social media use #christinascucina or tag me @christinascucina or @christinacucina (without the S) on Twitter.
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[…] More Scottish Recipes […]
I thought they were “griddle” scones?
You didn’t read my post, Niall! :) Read it and you’ll understand.
[…] know that I often post recipes for foods which I miss from Scotland. Well, here’s another one–Scottish Sausage […]
Hi. strawberry cakes were a favourite growing up. Been told the glaze is made from jelly crystals we cant get the same here in Australia. Do you have a recipe for them.
Thanks Rita
Hi Rita, I consulted with my Australian friend who clarified with me that you are talking about Strawberry Tarts (https://christinascucina.com/2012/07/strawberry-tarts.html) which you can see, I have a recipe for. However, I buy the glaze (one of the few things I buy as I haven’t been able to make a really good one. Let me see if I can manage to find you a recipe. Will report back here.
Yes! Sticky Toffee Pudding and Tablet would be my requests….I absolutely loved the food when I visited Scotland a few years back. We stayed in a friend’s home so she shared several recipes with us. These are two I would love to have! Thanks for a great post!
Hi Kathy! I didn’t include Sticky Toffee Pudding as there’s a discrepancy on where it originated (although, I’m sticking with Scotland)! :) Here is the recipe and it’s a good one!
https://christinascucina.com/2012/01/sticky-toffee-pudding-heaven-on-plate.html
I don’t have a tablet recipe as I never liked it, even as a child in Scotland. However, my friend has a recipe on his site, so I’m sure it’s a good one:
https://londoneats.wordpress.com/2011/01/15/scottish-tablet/
Enjoy and please let me know how they turn out! CC
Hi Christina,
The recipes look great , all of them, and I love your pictures, photos and commentary which makes for very interesting reading.
Scotland is a beautiful country and I am proud to have Scottish ancestry in me although born in Yorkshire, England, now living in Australia.
Don’t forget Scotch eggs.!!!!L
Keep up the good work.
Thank you so much, Elaine! Glad you like the recipes and photos, etc.
Re: Scotch Eggs, they are actually an English creation, can you believe that? That’s why I didn’t include them here. :)
I have been browsing through your recipes and travels tonight and I am very much enjoying them.
In your 11 Scottish recipes section I noticed the lack of a traditional Scottish porridge recipe, and the age old question do you like yours salted or sweet? I did see your specialty award winning porridge and it looks amazing.
Well here is a variation on porridge I thought you could try.
We love to cruise and almost all the cruise lines serve a breakfast dish called Bircher or Bircher Mueseli and it is made with good old fashioned rolled oats or porridge oats and it is ULTRA SIMPLE.
Before I got to bed I add two cups of rolled oats to about a pint of milk in an airtight bowl and leave in the fridge to soak overnight.
In the morning, the oats have softened and become almost creamy and it is simply delicious as is without any sweetner.
However I almost always add extras, like a grated apple or pear, or dried fruits like sultanas, sometimes almond slivers, honey, plain yogurt, crème fraiche, jam, marmalade or lemon curd. Sometimes I add store bought muesli for crunch. You get the picture, the variations are limitless.
The basic oats recipe with fresh grated fruit or dried fruits is very healthy and a great filler for dieters, this version tastes exactly like the cruise ship version.
Hi JACXGranny, sorry I missed both of your comments, but I think it was because I was traveling. I didn’t come back from Scotland until the end of May.
Yes, I have seen Bircher Muesli a lot. I do actually have a post on my site about traditional porridge and adding salt. I actually only like savory porridge in the morning. Funny that I won a contest with a sweet porridge recipe, but it’s for dessert. So glad you like my recipes and again, sorry for the delay in responding!
Christina
Your Red Lentil and Barley soup recipe is a variation of our traditional Scottish Lentil soup, and there are many different family variations but it is almost always made with a ham stock.
MY FAMILY LENTIL SOUP – VERY EASY BASIC RECIPE
One cup of red lentils and one cup of yellow split peas, soaked overnight in a big soup pot.
(don’t substitute other colours of lentils or split peas)
If possible rinse a couple of times during soak and replace water, also drain off the soaking water before cooking to get rid of the surplus starch otherwise it froths..
Add a couple of pints of fresh water into the big soup pot,
Add two ham stock cubes (or ham hocks stock and bone)
Add seasoning to taste. I like lots of black pepper and no salt, as the ham stock is salty
Simmer for a couple of hours until soft, mushy and absorbed most of the water.
Note If soup is thin use less water next time, it is meant to be thick and hearty.
Also the Soup will thicken on the second day.
OPTIONS. My daughter is vegetarian so for her I use vegetable stock.
My mother like a redder coloured soup and she would add quite a few grated or liquidised carrots, she even used left over passata or tomato puree.
I prefer a knob of butter, and a generous portion of shredded smoked ham, preferably off the ham hock bone, add that just before serving with crusty chunks of bread to dunk or float.
I usually make double this and freeze.
Lastly let it thicken or use less water and use it as a lentil dahl especially if made with the veggie stock.
Sorry I missed this until now, thanks so much for sharing your family recipe! Yes, many similar variations, but all of them are good and nutritious, too! :)