4 Worst Rated Scottish Breads

This griddle-baked unleavened flatbread hails from the Highlands of Scotland, where it is traditionally made with a single type of grain - whether barley, beremeal, oats, wheat, rye, or even peasemeal - with the addition of water or buttermilk. Bannock made from a mixture of different flours is known as mashlum or meslin bannock. This flatbread was once an essential part of everyday life and various festivities in the Highlands, especially during the celebration of the quarter days, and each variety of bannock was given a different name depending on which of the old Gaelic seasonal festivals it was made for. Prior to the 19th century, bannock bread was baked on a bannock stane - a flat stone placed on embers to be used as a cooking surface. Today, they are mainly made on the griddle, and there are numerous regional variations that diverge from its simple origins: for instance, the Selkirk bannock is more like a lardy, raisin-studded fruitcake, while the Pitcaithly bannock is a rich shortbread with candied fruit peel.Expand

Also known as Aberdeen butteries, butterie rowies, or simply rowies, these small breakfast rolls are a popular choice for starting the day all over Scotland. The rolls feature a decadently high proportion of butter to flour, which makes them particularly flaky and tender. In northeastern Scotland, where these morning rolls enjoy a very special status, it is often said that the honor of a traditional Scottish breakfast goes not to porridge but to "a rou an' a cuppa tea." Butteries are best enjoyed fresh from the bakery, piping hot, and spread with some more butter and marmalade.Expand

Bap is a soft bread roll that’s enjoyed throughout the United Kingdom, but its origins are Scottish. This bread roll is often made with a combination of flour, milk, sugar, salt, yeast, and vegetable oil or butter (or lard). In Scotland, a bap is a favorite morning bread roll. Baps look similar to hamburger buns, and they’re used in a similar manner. The bread roll is ideal for sandwich fillings such as sausages, bacon, or boiled beef. Generally, baps taste the best when buttered or topped with meat. In Scottish pubs, baps are often served with Lincolnshire sausages and caramelized onions. There’s also a popular fish filling – battered and fried mackerel fillets are served in a bap with tartare sauce for a sandwich called mackerel bap, but beware – mackerel is no longer considered sustainable, so decide for yourself if you want to indulge in it or not.Expand

An essential part of every full Scottish breakfast, potato scone - or tattie scone, as they call it in Scotland - is a regional variant of the savory griddle scone made with mashed potatoes, butter, and flour. Even though tattie scones are most often served with fried eggs, porridge, bacon, sliced sausage, or the oat-studded black pudding, they can alternatively be enjoyed with jam and a cup of tea. These breakfast staples are traditionally eaten hot, while the cold ones are usually reheated either by toasting or frying.Expand