Welcome to Meg's Scottish Kitchen

A fresh take on seasonal cooking, rooted in tradition and made with love

Hello and a big, warm welcome to Meg’s Scottish Kitchen. I’m so glad you’ve found your way here.

I’ve spent my life surrounded by the comforting clatter of pots, the sizzle of butter in a pan, and the simple joy of sharing good food.

Garden delights

Today, I’m lucky to call the beautiful Scottish Borders home — and it’s here that Meg’s Scottish Kitchen was born. It’s a celebration of seasonal ingredients, traditional techniques, and hearty, beautiful food that brings people together.

Bella & Bracken

At home, I share life with my endlessly patient husband, Simon — who has a wonderful ability to stay calm through my often madcap ideas — and our two dogs, Bella and Bracken. Bella is a spirited and chatty four-year-old miniature schnauzer cross, while Bracken, our one-year-old cockapoo, is energetic, loyal, and very fond of puddles. You’ll often find them underfoot while I’m testing recipes, hoping for crumbs or a homemade dog biscuit (yes, I bake for them too!).

Here at Meg’s Scottish Kitchen, you’ll find

• Recipes for everyday meals and weekend treats

• Comforting classics made with care

• Simple, seasonal ingredients that won’t break the bank

• A touch of modern, flexible thinking (with plant-based swaps where possible!)

I keep things real and practical. No expensive, hard-to-find ingredients destined for the back of the cupboard — just nourishing, flavourful food that tastes like home but feels a little bit special.

To Get You Started at my kitchen - Jump to recipe

Light & Fluffy Scones There’s nothing like the smell of warm scones fresh from the oven. This is my go-to recipe: tender, buttery, and ready in under 20 minutes. Serve them with butter and jam, or go the full cream tea route with clotted cream and a proper brew. They’re also endlessly versatile — try cheese and chive for a savoury twist, or dot in a handful of dried fruit for something sweet.

Join Me at the Table

This blog isn’t just about food — it’s about connection. To the seasons. To our local producers. To time-honoured rituals. And most importantly, to each other.

Whether I’m sharing stories from food festivals, behind-the-scenes glimpses of my cookery classes, or the spice blends I handcraft for the market, everything here is rooted in a deep love for honest, seasonal cooking and Scottish hospitality.

So pop the kettle on, have a browse, and make yourself at home.

I’d love to know what you’re cooking.

Welcome to the kitchen.

Warmest wishes,

Meg x

Classic scones

Serves 8

Prep time: 10 minutes

Cooking time: 15 minutes

Scones

Ingredients

350g self-raising flour plus more for dusting

1 tsp baking powder

85g butter cut into cubes

3 tbsp caster sugar

175ml milk

1 tsp lemon juice

1 egg beaten

To serve

Jam and clotted cream

Method

Preheat the oven to 220C/200C fan/gas 7.  

1. Heat the milk until just tepid 37C you can do this in a saucepan or in the microwave.

2. Pour the milk into a jug add the lemon juice, then set aside.

3. In a large bowl sieve the self-raising flour and the baking powder.

4. Add the butter, then rub in with your fingers until the mix looks like fine crumbs

5. Stir in the caster sugar.

6. Put a baking tray in the hot oven.

7. Make a well in the dry mix, then add the liquid and combine it quickly – it will seem pretty wet at first but don’t panic.

8. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother.

9. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.

10. Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 12 - 15 minutes until risen and golden on the top.

11. Eat warm or cold on the day of baking, generously topped with jam and clotted cream.

Meg’s Top Tips for Perfect Scones

• No buttermilk? No problem.

  
  

  In Ireland, you can easily buy buttermilk, but it’s trickier to find in the UK. I make a simple substitute by adding lemon juice to warm milk — just a tablespoon per 250ml — and letting it sit for a few minutes. Apple cider vinegar works too! The slight acidity reacts beautifully with the raising agents for a lighter scone.

• Handle with care.

  Think of scone dough as a sweet soda bread — it doesn’t like to be overworked. Gently pat the dough into shape rather than kneading it. Over-handling can make the scones tough.

  
  

• Go tall.

  Want extra-height scones? Pat the dough out a little thicker than you think you should — it’s the secret to lofty layers.

  
  

• Get ahead.

  Scones freeze beautifully. Once cooled, pop them into a freezer-safe bag. When ready to eat, defrost and refresh in a low oven (160°C/140°C fan/gas 3) for a few minutes — they’ll taste freshly baked.

  
  

• Like a fruity twist?

  Stir 85g of plump sultanas into the dry ingredients at the same time as the sugar for a lovely fruit scone.

  
  

• Don’t dawdle.

  Cut and bake the scones promptly — the quicker they get into the oven, the better the rise. A hot baking tray also helps them lift from the base beautifully.