Anna Higham’s morning rolls filled with tattie scones and scrambled eggs. Photograph: Patricia Niven/The Guardian. Food styling: Tamara Vos. Prop styling: Anna Willkins. Food styling assistant: Katie Smith. View image in fullscreen Anna Higham’s morning rolls filled with tattie scones and scrambled eggs. Photograph: Patricia Niven/The Guardian. Food styling: Tamara Vos. Prop styling: Anna Willkins. Food styling assistant: Katie Smith. Food Tattie scones and scrambled eggs, toasted bannocks with honey butter and roast plums – Anna Higham’s big breakfast recipes 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
Prefer the Guardian on Google I ’ve long wanted a space to cook the food that really excites me, and Clementine , which opens its doors in north London next month, is exactly that. These two recipes capture what the cafe is all about. This is food that feels both considered and completely unfussy: crisp morning rolls stuffed with folded scrambled eggs and tattie scones, and griddled barley bannocks served warm with salted honey butter and roast plums. Breakfasts worth getting out of bed for.
Prep 10 min Prove 9 hr+ Cook 1 hr 45 min Makes 4
For the morning rolls 375g strong white stone-ground bread flour , plus extra for dusting 4g sugar 4g salt 5g dried active yeast 40g lard , or vegetable shortening 210g cold water
For the tattie scones 1kg maris piper potatoes 165g strong stone-ground flour, plus extra for dusting 1 ½ tsp fine salt 1 tsp baking powder 60g melted unsalted butter
For the eggs 2 tbsp salted butter 6 eggs 1 tbsp creme fraiche Salt and black pepper Red or brown sauce , to serve
First, make the morning rolls. Combine the dry ingredients in a bowl, then rub in the lard. Add the water, mix to form a rough dough, then cover with a damp tea towel and leave to rest for 10 minutes.
Knead the dough until it feels smooth, springy and has good stretch – about 10 minutes in a mixer on medium speed, 25 minutes by hand. Transfer the dough to a lightly oiled container, cover with a damp tea towel and leave for about an hour to double in size.
Turn out the dough on to a well-floured surface, roll it into a rectangle, then divide into 12 equal pieces of about 120g each. Pinch the four corners of one piece of dough into the centre, then flip over. Allow the dough to stick slightly to the worktop and, with a cupped hand, work it into a tight ball. Now use a dough scraper to release it from the bench, then transfer to a lined, high-sided baking tray. Repeat with the remaining pieces of dough, spacing them evenly apart. Sprinkle each with a little flour, cover with a damp cloth and refrigerate overnight.
Heat the oven to 240C (220C fan)/475F/gas 9, then bake the rolls for 25-30 minutes, until dark and “well fired” on top; remove and leave to cool slightly.
Meanwhile, peel and cut the potatoes into chunks, boil in well-salted water until tender, then drain and mash (or use a potato ricer). Mix in the remaining tattie scone ingredients to make a dough, then divide in two.
Put a frying pan on a medium heat. Cut out a 10cm circle of baking paper, flour it well and put one block of the potato dough on top. Roll this into an even 10cm round, score it into quarters, then flip into the hot pan. Cook for three to five minutes, until it puffs up and colours on the bottom, then flip and cook for a minute or two, until coloure…