See all stories
24 Jan 2019

Haggis & cheese scones

Haggis and cheese scones
As part of our celebration of haggis in preparation for Burns Night, we’ve been serving our haggis & cheese scones in the Museum Café. Here’s the recipe for you to try at home.


1lb/500g self-raising flour

4oz/100g margarine

Pinch of salt

1oz/30g mature Scottish cheddar

2oz/60g grated uncooked haggis

2 beaten eggs



  • Set your oven to 165C/330F/Gas mark 3.
  • Rub the flour, margarine and salt together until the texture resembles fine breadcrumbs.
  • Mix in the cheese and haggis, and then add the eggs and enough milk to create a soft dough mixture.
  • Turn out onto a dry floured surface and roll to about 1.5 inches/4cm thick.
  • Use a scone ring cutter to cut out your scones.
  • You can brush the top of the scones lightly with milk or beaten egg to give a stronger colour if desired, but this is not essential.
  • Place them on a metal baking tray and cook in the oven for 15–20 minutes until lightly browned on top.
  • Enjoy!
Haggis and cheese scones at Robert Burns Birthplace Museum

Explore Robert Burns Birthplace Museum

Visit now