Tattie scones and scrambled eggs, toasted bannocks with honey butter and roast plums – Anna Higham’s big breakfast recipes

Anna Higham, a chef known for her considered yet unfussy approach to food, is opening a new cafe called Clementine in North London next month. The cafe's philosophy is captured in two breakfast recipes: crisp morning rolls filled with folded scrambled eggs and tattie scones, and griddled barley bannocks served warm with salted honey butter and roast plums. These dishes highlight Higham's passion for exciting, accessible food, drawing inspiration from Scottish breakfast traditions. The article emphasizes the appeal of a hearty, well-prepared breakfast, suggesting it's worth waking up for.