The Aberdeenshire mobile kitchen dish ...


  • 500g strong plain flour, plus extra for rolling

  • 1 sachet easy-blend dried yeast

  • 1 tbsp soft light brown sugar

  • 1 tbsp flaked sea salt

  • 350ml warm water

  • 275g butter

  • 100g lard

  • oil, for greasing


  • 1.

    Mix the flour, yeast, sugar and salt together in a large bowl.

  • 2.

    Make a well in the centre and pour in the water.

  • 3.

    Mix with a wooden spoon and then your hands to form a ball.

  • 4.

    Turn out onto a floured surface and knead for 10 minutes until the dough is smooth and pliable.

  • 5.

    Put in a clean bowl, cover with a piece of oiled cling film and leave to rise in a warm place for about an hour, or until doubled in size.

  • 6.

    Cream the butter and lard together and divide into four portions.

  • 7.

    Turn the dough onto a floured surface and knead for a minute.

  • 8.

    Using a rolling pin, roll into a rectangle roughly 40cm x 20cm and about 1cm thick.

  • 9.

    Spread one portion of the butter mixture over the bottom two thirds of the rectangle.

  • 10.

    Fold the remaining third of the dough over onto the butter mixture then lift the bottom third over that, to give three layers of dough with fat between them.

  • 11.

    Roll the dough back to its original size.

  • 12.

    Repeat the fat spreading, folding and rolling stages three times more, until all the butter mixture is used.

  • 13.

    Preheat the oven to 200C/400F/Gas 6.

  • 14.

    Cut the dough into 16 pieces and shape each one into a round, flat bun shape.

  • 15.

    Place the buns on to two lightly oiled baking trays and leave to rise for a further 45 minutes or until light and puffy.

  • 16.

    Bake for about 18 minutes or until slightly risen and golden brown.

  • 17.

    Cool on wire racks or serve warm.

  • 18.

    Spread the base of each buttery thickly with butter and top with marmalade or jam.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 306kj
  • Fat Total 21g
  • Saturated Fat 11g
  • Protein 3g
  • Carbohydrate 24g
  • Sugar 0g
  • Sodium 182mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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