Scottish cuisine has had much French influence, maybe owing to the ‘Auld alliance’ which granted dual citizenship in both the countries, back in 12th century! And of course, the dessert scene is in parts seamless with the English cuisine as well.
Like everywhere in Europe, breads of course play a massive role. With endless variety that too, be it sourdough, cinnamon rolls (in various shapes & sizes), bagels (a healthier version of a doughnut, but which is used for sandwiches), baguettes, pies (we had one of the best at Mum’s in Edinburdh, Scotland), pasties (mostly savoury & with meat filling) or croissants, muffins and of course, scones! Scones are different from muffins in that these are less sweet, drier, have a different mixing technique and usually eaten with a spread of fruit jam or cream. During our visit, markets were flooded with fresh raspberries. Fruit tarts & fruit based cakes were rampant through many cafes. We had one of the best wholesome breakfasts with artisan bread sandwiches at Milk at Edinburgh, Scotland.
Now one thing that we cannot miss in UK, and especially in London, is the afternoon tea. More an occasion than a drink, it provided women the chance to network & gossip, with the first one starting back in 1830s by Anna Russell, Duchess of Bedford. The food offered is plenty, right from dainty sandwiches, cookies, cakes and desserts, among others.
Scotland has its own hearty cuisine, which is not necessarily as unhealthy as it may seem. Their traditional desserts are not part of the popular tourist culture though. Some of these include Clootie Dumpling (a steamed, rich fruit cake), Cranachan (layers of oatmeal, cream, honey & raspberries), Edinburgh Fog (a rich, cream based dessert), Tablet (a type of fudge made of condensed milk, sugar & butter). Sadly, we didn’t get to eat most of these and think we’d probably would have had to self- invite ourselves to a local household for the same.
Until next time, enjoy!