These scones are a Scottish twist on a traditional cheese recipe.

  • 20 minutes
  • 10
  • Easy
You can usually treat yourself to these haggis and cheese scones at the Robert Burns Birthplace Museum but now, thanks to this recipe from the National Trust of Scotland, you can try making them at home.

Ingredients

  • 1lb/500g self-raising flour
  • 4oz/100g margarine
  • Pinch of salt
  • 1oz/30g mature Scottish cheddar
  • 2oz/60g grated uncooked haggis
  • 2 beaten eggs
  • Milk to brush

Method

Set your oven to 165C/330F/gas mark 3.

Rub the flour, margarine and salt together until the texture resembles fine breadcrumbs.

Mix in the cheese and haggis, and then add the eggs and enough milk to create a soft dough mixture.

Turn out onto a dry floured surface and roll to about 1.5 inches/4cm thick.

Use a scone ring cutter to cut out your scones.

You can brush the top of the scones lightly with milk or beaten egg to give a stronger colour if desired, but this is not essential.

Place them on a metal baking tray and cook in the oven for 15–20 minutes until lightly browned on top.

Enjoy!

haggis and cheese scones

For more recipes, visit the National Trust for Scotland website.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.