Big Breakfast Recipes: Tattie Scones and Scrambled Eggs Guide 2026

When it comes to big breakfast recipes, Anna Higham's creations are a game-changer. Her tattie scones and scrambled eggs, along with toasted bannocks with honey butter and roast plums, offer a delicious and satisfying start to any day.

Anna Higham, known for her work at Clementine in north London, has long wanted to create a space to cook the food that truly excites her. These recipes capture the essence of her cafe: food that is both considered and completely unfussy. Whether it's crisp morning rolls stuffed with folded scrambled eggs and tattie scones, or griddled barley bannocks served warm with salted honey butter and roast plums, these breakfasts are worth getting out of bed for.

Why Big Breakfast Recipes Matter

A hearty breakfast sets the tone for the entire day. Big breakfast recipes like these provide a balance of carbohydrates, proteins, and fats to fuel your morning. They also bring a touch of indulgence, making weekends feel special. Anna's recipes are perfect for those who want to elevate their morning routine without excessive complexity.

In this guide, we'll walk you through two of Anna's signature dishes: morning rolls with tattie scone and scrambled eggs, and griddled barley bannocks with salted honey butter and roast plums. We'll also share tips and variations to make these recipes your own.

Morning Rolls with Tattie Scone and Scrambled Eggs

This recipe combines soft, fluffy morning rolls with crispy tattie scones and creamy scrambled eggs. It's a symphony of textures and flavors that will leave you satisfied.

Ingredients

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
• 1½ 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

Method

1. 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, and leave to prove for 9 hours or overnight in the fridge.

2. Shape and bake: Divide the dough into 4 equal pieces, shape into balls, and place on a floured baking tray. Cover and let prove for another hour. Preheat the oven to 200°C (400°F). Bake for 15-20 minutes until golden brown. Cool on a wire rack.

3. Make the tattie scones: Boil the potatoes until tender, then mash until smooth. Add the flour, salt, baking powder, and melted butter. Mix to form a dough. Roll out on a floured surface to about 1cm thick, and cut into rounds. Cook on a hot griddle or frying pan for 3-4 minutes on each side until golden.

4. Scramble the eggs: Melt the butter in a non-stick pan over low heat. Whisk the eggs with creme fraiche, salt, and pepper. Pour into the pan and cook gently, stirring until softly scrambled.

5. Assemble: Slice the morning rolls in half and toast lightly. Top with tattie scones and scrambled eggs. Serve with red or brown sauce.

Griddled Barley Bannocks with Salted Honey Butter and Roast Plums

These bannocks are a delightful twist on traditional Scottish bannocks, made with barley flour for a nutty flavor. Served with salted honey butter and roast plums, they make a stunning breakfast or brunch dish.

Ingredients

For the bannocks:

• 200g barley flour
• 100g plain flour
• 1 tsp baking powder
• 1/2 tsp salt
• 200ml buttermilk
• 1 tbsp melted butter

For the salted honey butter:

• 100g unsalted butter, softened
• 2 tbsp honey
• 1/2 tsp flaky sea salt

For the roast plums:

• 6 ripe plums, halved and stoned
• 2 tbsp honey
• 1 tbsp butter

Method

1. Make the bannocks: In a bowl, mix the barley flour, plain flour, baking powder, and salt. Add the buttermilk and melted butter, and mix to form a soft dough. Turn out onto a floured surface and knead lightly. Roll out to about 1cm thick and cut into rounds.

2. Cook the bannocks: Heat a griddle or frying pan over medium heat. Cook the bannocks for 3-4 minutes on each side until golden and cooked through. Keep warm.

3. Make the salted honey butter: Beat the softened butter with honey and sea salt until well combined. Set aside.

4. Roast the plums: Preheat the oven to 180°C (350°F). Place the plum halves in a baking dish, drizzle with honey and dot with butter. Roast for 15-20 minutes until soft and syrupy.

5. Serve: Spread the warm bannocks with salted honey butter and top with roast plums. Serve immediately.

Comparison of the Two Breakfast Recipes

Key Takeaways

• Big breakfast recipes like these are perfect for weekends and special occasions.
• Tattie scones are a traditional Scottish potato scone, easy to make and versatile.
• Barley bannocks offer a nutty twist on classic bannocks and pair beautifully with sweet toppings.
• Both recipes can be prepared ahead of time for stress-free mornings.

FAQ

With these big breakfast recipes from Anna Higham, you can bring a taste of her London cafe into your own kitchen. Whether you choose the savory morning rolls or the sweet bannocks, you're in for a treat.

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