Rowies

Two names for basically the same thing: made with a laminated dough, these rolls could be considered the Scottish croissant. Using a technique akin to that for rough puff pastry leaves some fat in tiny pieces between the layers of dough, which bakes to a crisper finish, like the rowie of Aberdeen itself. Cutting the fat into the dough for an extra few minutes will give a softer result after baking: the butteries of the surrounding rural shires.