This post may contain affiliate links of which we earn a small commission should you choose to purchase through them. This helps us to keep the site running. Thank you for your supportAberdeen butteries (or Aberdeen rowies / Aberdeen morning rolls as they are also commonly known) are quite a favourite here in the North East of Scotland.Once upon a time, these were made for the fishermen to eat whilst at sea.Due to the high-fat content, they served as an energy source and it also meant that they wouldn’t go stale for a couple of weeks!These days, Scottish butteries are often eaten as a breakfast piece or as an afternoon snack with a cup of tea. Known for their flaky and buttery texture, they could be described as a more dense, flatter, saltier tasting croissant.Often kept secret, you’ll find that each baker in Aberdeen has their own recipe and it really varies how each buttery turns out. Some are really soft like JG Ross, whilst others are harder and much flakier more like Murdoch Allan...
