These dishes and foods are traditional to or originate in Scotland.
Cakes, breads and confectionery •
Bannocks, flat
quick bread •
Berwick cockles, white-coloured sweet with red stripes •
Black bun, a fruit cake completely covered with pastry •
Butteries or rowies, savoury
bread rolls •
Caramel shortbread •
Digestive biscuits •
Drop scones, a type of pancake •
Dundee cake, a
fruit cake with a rich flavour •
Ecclefechan tart •
Edinburgh rock, a soft and crumbly confection •
Empire biscuit, two shortbread biscuits with jam between, white icing and a cherry on top •
Fatty cutties, a
girdle cake •
Festy cock, an oatmeal pancake •
Fruit slice or flies' graveyard, sweet pastries with currants or raisins •
Hawick balls, peppermint-flavoured boiled sweet •
Jethart Snails, boiled sweets in the shape of a snail •
Lucky tattie, white fondant with cassia, covered with cinnamon •
Moffat toffee, notable for its tangy but sweet centre •
Morning rolls, airy, chewy bread rolls •
Oatcakes, flatbread similar to a cracker, biscuit, or pancake •
Pan drops, a white, round, mint-flavoured boiled sweet with a hard shell and soft middle •
Pan loaf, a bread loaf baked in a pan or tin •
Penguin biscuits •
Plain loaf, formerly and traditionally the most common form of bread •
Puff candy, sugary toffee with a light, rigid, sponge-like texture •
Scones •
Scots crumpets, broadly similar to the
pikelet •
Scottish macaroon, made with a paste of potato and sugar, and often chocolate •
Selkirk bannock; variations include Yetholm bannock—types of flat quick bread •
Shortbread, biscuit usually made from sugar, butter, and wheat flour; variations include "petticoat tails" •
Soor ploom, sharp-flavoured, round, green boiled sweet •
Star rock •
Tablet, a medium-hard, sugary confection •
Tattie scone (potato scone), a Scottish variant of the savoury griddle scone •
Tunis cake •
Well-fired rolls, well-baked morning rolls
Cereals •
Brose, an uncooked porridge •
Porridge •
Sowans, a sour oat porridge •
Skirlie, oatmeal fried with fat, onions and seasonings
Dairy • Bishop Kennedy, soft, round, brie-like cheese with a yellowish runny interior •
Bonchester, soft cheese with a white rind •
Caboc, cream cheese •
Crowdie, soft, fresh cows' milk cheese •
Dunlop cheese, originating in
Dunlop in
East Ayrshire •
Isle of Mull cheddar •
Lanark Blue, a rich, blue-veined artisan sheep's milk cheese •
Teviotdale cheese, full-fat, hard, cows’ milk cheese
Fast food and takeaway •
Deep-fried Mars bar, a novelty confection deep-fried in
fish and chip shops •
Fish and chips, fried fish in crispy batter, served with chips •
Haggis pakora •
Killie pie, a football pie •
Munchy box, a selection of takeaway items served in a
pizza box •
Pizza crunch, a whole or sliced deep-fried,
battered pizza
Fish and seafood •
Arbroath smokies, a type of smoked
haddock, a speciality of the town of
Arbroath in
Angus •
Cabbie claw (cabelew), young cod in
white sauce with chopped egg whites •
Crappit heid, fish head stuffed with oats, suet and liver •
Eyemouth pale, cold-smoked haddock with light golden hue and subtle smoky flavour •
Finnan haddie, another cold-smoked haddock originating in
Findon, Aberdeenshire •
Kippers, a whole herring
butterflied, salted or pickled, and cold-smoked •
Kedgeree, a dish containing rice, smoked haddock, eggs, parsley, butter or cream •
Rollmops, pickled herring rolled up with onion, gherkin or green olive, with pimento (on a stick) •
Scampi •
Smoked salmon •
Tatties and
herring Fruit •
Blaeberries – not identical to North American
blueberries •
Raspberries •
Slaes •
Strawberries •
Tayberries Meat, poultry and game •
Ayrshire middle bacon, a specially cured bacon •
Balmoral chicken •
Black pudding (including
Stornoway black pudding),
red pudding,
fruit pudding and
white pudding, savoury puddings consisting of meat, fat and cereal •
Forfar bridie, a meat and onion-filled pastry •
Chicken tikka masala, roasted marinated chicken in curry •
Collops, an escalope, thick slice of meat off the bone cut across the grain •
Haggis, a savoury pudding containing sheep's pluck (
heart, liver and lungs) and several other ingredients, often considered the
national dish of Scotland • Howtowdie with Drappit eggs, young hen with poached eggs • Kilmeny Kail, a dish originating in
Fife consisting of rabbit, bacon, and either cabbage or kale •
Mince and tatties, minced beef with potatoes, onions and often carrots • Mutton ham, lamb ham •
Pottit heid (brawn), a head cheese •
Potted hough, another head cheese •
Reestit mutton, salted meat traditional to the
Shetland Islands and considered the archipelago's "national dish" • Roast
Aberdeen Angus beef • Roast haunch of
venison • Roast
grouse • Roast
woodcock/
snipe •
Solan goose or
guga (gannet) in the Western Isles •
Scotch pie, a double-crust meat pie, usually containing mutton •
Lorne sausage, a square-shaped sausage meat, not encased and mostly served for breakfast •
Stovies, slow-stewed potatoes, often onions and meat
Preserves and spreads •
Dundee marmalade •
Rowan jelly •
Heather honey Puddings and desserts • Apple frushie (variant of
apple tart) •
Burnt cream, also known as Crème brûlée or Trinity cream. •
Blaeberry pie •
Carrageen pudding, a milk pudding thickened with seaweed •
Clootie dumpling, a traditional pudding made with flour, breadcrumbs and dried fruit •
Cranachan, similar to
Atholl Brose, a dessert containing cream, oats, whisky and sometimes raspberries •
Hatted kit, a milk pudding • Marmalade pudding, made with stale bread, dried fruit, marmalade, milk and eggs •
Stapag,
Fuarag, oats with cold water and cold milk respectively •
Tipsy laird, a
trifle made with
whisky or
Drambuie, custard and raspberries
Soups •
Cullen skink, a thick soup made of smoked haddock, potato and onion •
Baud bree,
hare broth •
Cock-a-leekie, a soup made with leeks, peppered chicken stock, often served with rice or barley •
Game soup, a soup made of meat products found in
game •
Hairst bree (or
hotch potch), a one-pot dish, usually with lamb or mutton and seasonal vegetables •
Partan bree, seafood soup with crab and rice •
Powsowdie, a Scottish sheep's heid (head)
broth or soup •
Scotch broth, soup with barley, lamb or mutton and root vegetables
Vegetables •
Clapshot, a side dish made with potatoes, swedes, chives and butter, served with oatcakes •
Curly kail •
Neeps and
tatties (
swede turnip and potatoes) •
Rumbledethumps, a traditional dish from the
Scottish Borders with main ingredients of potato, cabbage and onion, similar to
Bubble and squeak File:Arbroath Smokies - geograph.org.uk - 481678.jpg|
Arbroath smokies File:Cullen Skink.JPG|
Cullen skink (right), served with bread File:Dundee cake.jpg|
Dundee cake File:Ayrshire's Dunlop Cheese.JPG|
Dunlop cheese File:Haggis on a platter.jpg|
Haggis on a platter at a
Burns supper File:Rumbledethumps.JPG|A dish from the
Scottish Borders,
rumbledethumps File:Red herring.jpg|
Scottish kippers, for sale in
Harrods ==Drinks==