Tattie scones and scrambled eggs, toasted bannocks with honey butter and roast plums
Scottish breakfasts are worth getting up for: think eggs and potato cakes in a freshly baked roll, or toasted barley bread laced with sticky plums and honey butter
TL;DR
- Two recipes are provided for Clementine, a new cafe in north London, inspired by Scottish breakfasts.
- The first recipe is for morning rolls filled with tattie scones and folded scrambled eggs, accompanied by red or brown sauce.
- The second recipe is for griddled barley bannocks served warm with salted honey butter and roast plums.
- Detailed preparation and cooking instructions are given for both recipes, including ingredients and timings.
- Anna Higham, owner of Quince bakery and Clementine, is credited with these recipes.