This recipe represents a traditional Scottish griddle scone, made with an assortment of essential ingredients and baked on a traditional griddle (also known as girdle, but a frying pan or a skillet will suffice). This results in soft, light, and delicious scones with a buttery texture on the inside. 

This take on the traditional Scottish scone is based on its original base ingredient, oats, and is enriched with raisins. 

This recipe shows how to make the traditional, most classic hot cross buns. You can use the mixed peel and grated orange zest or leave them out. If you’d like to make any modifications, check out the cooking tips for some instructions and inspiration. 

This recipe is by chef Darren McGrady, former personal chef to Queen Elizabeth II, and shows the traditional preparation of Bakewell tart. 

This recipe is by Mary Berry, a famous British food writer, chef, baker, and TV personality, and shows how to prepare the classic variation of Bakewell tart with feathered icing. Store any leftover jam in a sterilized and airtight container in the refrigerator; it will keep for up to 6 months.

This is the tweaked recipe for cherry Bakewell, which, unlike the traditional version, has a feathered icing that's not flavored. The recipe makes six individual tarts, but if you'd like, you can make one large 8 or 9-inch (20-23 cm) tart using the same ingredients and amounts.

This is the traditional recipe for the Battenberg cake — two differently colored pound cakes, apricot jam, and marzipan. The recipe is very detailed and even gives instructions on how to make a makeshift Battenberg cake pan. You can use ready-made marzipan or make one by following the instructions in our "cooking tips" section.  

A popular Scottish breakfast staple, tattie scones are made with potato dough. This recipe gives instructions on making tattie scones with a dough made with potatoes, butter, flour, eggs, and salt and leavened with baking powder.

This recipe adapted from Larousse Gastronomique does not follow the traditional recipe when it comes to ingredients. Besides sultanas, there are also raisins, as well as a mixture of various candied fruit peel. Almonds are also added to the batter and are not only used for decoration. Since the cake needs time to mature, you should bake it two to four weeks before you would like to serve it.

The favorite desert of Winston Churchill, the former British prime minister, was Dundee cake. This recipe adapted from Churchill's Cookbook calls for glace cherries and a mixture of dried fruit but omits the traditional candied peel and the top is not decorated with almonds

The following recipe is adapted from Wales.com, an informational website the Welsh government runs. In this variant, self-rising flour is used, and the batter is not left to rise but baked immediately once made. It is a version of bara brith that is not bread-like as it's traditionally supposed to be but cake-like. The dried fruit should soak in tea overnight, so take note of that, and the baked loaf is coated with a honey glaze.

This recipe is for a more traditional bara brith, meaning it's made with yeast. It is adapted from the book Welsh Fare by S. Minwel Tibbott, published in 1976 by the Welsh Folk Museum. Remember, it is a yeast-leavened bread, so it needs time to prove. You can bake the dough in a large loaf tin or divide it between several smaller tins.

Jam pennies are a simple treat, you don't even need a recipe, but here is how they're traditionally prepared. The measurements are also not needed, it's that easy to make.