Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (2024)

Butteries, also known as Rowies or even Aberdeen rolls, originated in the northeast of Scotland as an alternative bread roll for fisherman to eat while out at sea. A buttery could stand the test of time spent away better than bread and is packed with a high enough fat content to keep the fisherman going too.

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (1)

If you’ve never tried a buttery, it’s a bit of a cross between a roll and a croissant, as they’re made with layers of pastry and a butter and lard mixture that give them a flakey texture.

Some say they look a bit like a squashed croissant. It doesn’t sound particularly appealing but they really are delicious!

Butteries can be served plain, with jam, or even butter for an extra buttery taste. They aren’t really made to be eaten en masse unless you’re looking to thicken your waistline!

Pin for later!

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (2)

During WWI, butteries were briefly exempt from restrictions on bread sales as they were such an important part of the food for the working classes.

Our search for a butteries recipe had us scouring old cookbooks and more current recipes on line.

Everyone seems to have their own idea of the perfect buttery, and the best bakery to buy it from, let alone how to make one yourself.

While the intrinsic ingredients of flour, yeast, sugar, salt, butter, and lard don’t change, the amounts can vary wildly. We decided to try a few options and finally came up with the below!

Things you’ll need to make butteries

  • A large and a medium-sized bowl
  • Rolling pin
  • Baking tray
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (4)

Ingredients for Butteries

  • 500g (4 cups) Strong Bread Flour
  • 7g (2 1/4 tsp) dried yeast
  • 10g (2/3 tbsp) caster sugar
  • 1 tsp of salt
  • 200g (1 cup) butter
  • 125g (1/2 cup) lard
  • 350ml (1 1/2 cups) tepid water
  • Extra flour for kneading and rolling
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (5)

How to make Butteries – Step by step method

Mix the yeast, sugar, and water, and set aside.

In a large bowl mix the flour and salt.

Slowly add the liquid and use a fork to bring it together.

Once combined, turn out onto a floured work surface and knead until it is elastic and smooth. You might need to sprinkle more flour over to knead in if the mixture is too wet and sticking. It depends on the type of flour you’re using!

Form into a ball, place into a large bowl, score the top with an X, cover in clingfilm and put in a warm place for about an hour to allow it to expand in size (this is called proving).

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (6)
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (7)
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (8)

Measure out your butter and lard and cut into small pieces in a bowl to allow it to come to room temperature, if it isn’t already.

After the dough is proved return to a lightly floured work surface and knead very gently before rolling out to a rectangle shape that is about 2/4 of an inch thick. Have the short edge facing you.

Beat the butter and lard together with a wooden spoon so it’s smooth and roughly split into 3 in the bowl.

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (9)
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (10)
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (11)

Using your hands, smear one third of the butter and lard mixture over the lower two thirds of your rectangle. Fold the top half (without the mixture) over onto the middle third, and then the bottom third up on top of that.

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (12)
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (13)
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (14)

Wait approximately half an hour and repeat the process again, but roll the dough the opposite way to how you have folded it. Wait another half hour and repeat for the last time, turning the dough again to roll the opposite way.

You are basically creating layers in the pastry with the butter/lard mixture in between.

Roll the dough out to about 3/4 of an inch thick and divide into around 15 pieces which you can then gently shape into rounds. Put these on a lightly floured baking tray (or two) and cover with with a large plastic bag or lose cling film, and then allow to prove for a further 30 minutes. You’ll want to space the rounds out to allow them to expand.

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (15)

Meanwhile preheat the oven to 200C/400F and when the butteries have finished proving place them into the oven for 15-20 minutes. Keep a close eye on them from the 15 minute mark! They should turn golden brown.

Remove from the oven and move to a rack with a plate or paper towels underneath so they’re not sitting in the fat on the tray.

Allow to cool slightly before eating, or save for later! Serve with jam, or if you dare, even more butter!

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (16)

How to eat your butteries

We like to eat butteries both when they’re still warm out of the oven, and also cold in the following days. In some ways the flavour seems to get even better from the next day on!

Jam is my favourite thing to eat with them, whereas Phil prefers them plain.

When we made the batch of butteries for these photos I was unaware that spreading jam (or anything) on the top of the butter is a bit of a faux pas, and any true buttery fan knows you should spread on the flat bottom! Whoops. I have since learned and will also spread on the bottom from now on!

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (17)

What kind of flour do you use for butteries?

We like to use strong bread flour because we think it gives the butteries a better rise and makes them tastier, but you can also use plain flour as well.

The difference between the two is that bread flour has more protein in it, which gives it more gluten. This can mean more softness, a longer lasting end product, and enhanced flavour.

Can you make butteries without lard?

Sometimes butteries are made with a vegetable fat substitute, or even palm oil, although butteries purists will always say that lard is the best and really only way to make them.

In our research, we found that the majority of recipes used a mixture of butter and lard. We decided to go with this, although you could try a full lard version if you wish!

Conversely, using only butter is also an option but said not to be nearly as tasty, of course.

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (18)

Yield: 15

Aberdeen Butteries Recipe (Also Known As Rowies)

Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (19)

Butteries, also known as Rowies or even Aberdeen rolls, originated in the northeast of Scotland as an alternative bread roll for fisherman to eat while out at sea. If you’ve never tried a buttery, it’s a bit of a cross between a roll and a croissant, as they’re made with layers of pastry and a butter and lard mixture that give them a flakey texture. Some say they look a bit like a squashed croissant. It doesn’t sound particularly appealing but they really are delicious!

Prep Time 40 minutes

Cook Time 20 minutes

Proving Time 2 hours 30 minutes

Total Time 3 hours 30 minutes

Ingredients

  • 500g (4 cups) Strong Bread Flour
  • 7g (2 1/4 tsp) dried yeast
  • 10g (2/3 tbsp) caster sugar
  • 1 tsp of salt
  • 200g (1 cup) butter
  • 125g (1/2 cup) lard
  • 350ml (1 1/2 cups) tepid water
  • Extra flour for kneading and rolling

Instructions

  1. Mix the yeast, sugar, and water, and set aside.
  2. In a large bowl mix the flour and salt.
  3. Slowly add the liquid and use a fork to bring it together.
  4. Once combined turn out onto a floured work surface and knead until it is elastic and smooth. You might need to sprinkle more flour over to knead in if the mixture is too wet and sticking.
  5. Form into a ball, place into a large bowl, score the top with an X, cover in clingfilm and put in a warm place for about an hour to allow it to expand in size (this is called proving).
  6. Measure out your butter and lard and cut into small pieces in a bowl to allow it to come to room temperature if it isn’t already.
  7. After the dough is proved return to a lightly floured work surface and knead very gently before rolling out to a rectangle shape that is about 2/4 of an inch thick. Have the short edge facing you.
  8. Beat the butter and lard together with a wooden spoon so it’s smooth and roughly split into 3 in the bowl.
  9. Using your hands, smear one-third of the butter and lard mixture over the lower two-thirds of your rectangle. Fold the top half (without the mixture) over onto the middle third, and then the bottom third up on top of that.
  10. Wait approximately half an hour and repeat the process again, but roll the dough the opposite way to how you have folded it.
  11. Wait another half hour and repeat for the last time, turning the dough again to roll the opposite way. You are basically creating layers in the pastry with the butter/lard mixture in between.
  12. Roll the dough out to about 3/4 of an inch thick and divide into around 15 pieces which you can then gently shape into rounds. Put these on a lightly floured baking tray (or two) and cover with a large plastic bag or lose cling film, and then allow to prove for a further 30 minutes. You’ll want to space the rounds out to allow them to expand.
  13. Meanwhile preheat the oven to 200C/400F and when the butteries have finished proving place them into the oven for 15-20 minutes. Keep a close eye on them from the 15-minute mark! They should turn golden brown.
  14. Remove from the oven and move to a rack with a plate or paper towels underneath so they’re not sitting in the fat on the tray.
  15. Allow to cool slightly before eating, or save for later! Serve with jam, or if you dare, even more butter!

Notes

Can you make butteries without lard?

Sometimes butteries are made with a vegetable fat substitute, or even palm oil, although butteries purists will always say that lard is the best and really only way to make them.

In our research, we found that the majority of recipes used a mixture of butter and lard. We decided to go with this, although you could try a full lard version if you wish! Conversely, using only butter is also an option but said not to be nearly as tasty, of course.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 326Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 37mgSodium: 243mgCarbohydrates: 31gFiber: 1gSugar: 1gProtein: 5g

Other Savoury Scottish Baking Recipes to Try:

  • The Perfect Scottish Morning Rolls Recipe
  • Easy Haggis Sausage Rolls Recipe
  • Simple Scottish Bannocks Recipe
  • Forfar Bridie Recipe – Scottish Handheld Meat Pies
  • Easy Scottish Oatcakes Recipe
Butteries Recipe (Also Known As Rowies and Aberdeen Rolls!) - Scottish Scran (2024)

FAQs

What's the difference between a buttery and a rowie? ›

The buttery (or butterie), locally better- known as rowie is a speciality from the Aberdeenshire area, especially from the city of Aberdeen. According the Scottish National Dictionary, the first written mention of buttery was in 1899 when an Arbroath street-seller's breadbasket said to have butteries.

What are Aberdeen butteries made of? ›

Butteries are typically made from flour, butter, lard, salt, sugar and yeast. However, concerns have been raised about major commercial producers swapping the traditional butter and lard mixture for palm oil.

What is a rowie in Scottish? ›

rowie in British English

(ˈraʊɪ ) noun. Northeast Scotland. a bread roll made with butter and fat.

How do you eat Scottish butteries? ›

They are usually served toasted with either butter or jam but can also be eaten cold with no topping at all. You'll find these treats in almost any bakery in the North East of Scotland and beyond, but we have a delicious recipe so that you can make 16 in your own kitchen!

What are Scottish butteries made of? ›

Flat, layered pastries, butteries look like roadkill croissants and are made from butter, lard, salt, sugar, flour and yeast. “Evil bricks of tasty,” is the unimprovable description given by the film director Duncan Jones, who spent part of his childhood in Aberdeen.

How many calories in a Scottish buttery? ›

Nutritional Information
Typical ValuesPer 100gmPer Buttery
-376kcal188kcal
Fat21.6g10.8g
of which saturates7.8g3.9g
Carbohydrate39.4g19.7g
5 more rows

What do you eat with Aberdeen buttery? ›

I like mine warm with butter and strawberry jam. Some like theirs plain and cold. While others like them toasted with butter and syrup. It is totally up to you how to choose to serve yours but make sure to spread on the flat side!

What is an Aberdeenshire buttery? ›

The Buttery or Rowie is a unique breakfast item with a distinctive crispy, flaky, flattened structure similar to a croissant, associated with Aberdeen and Aberdeenshire. It has a pronounced buttery, salty taste.

Can you get butteries in England? ›

UK Delivery Available. For more sizes of Butteries , visit the Butteries section of our website or for more Festive Breakfast & Brunch, visit the Festive Breakfast & Brunch section of our website.

How do Scots say no? ›

Many words spoken by Scottish people can be determined without too much effort. “Aye” means “yes”, “wee” means “little or small” and “nae” means “no”.

What does wee wee mean in Scottish? ›

The word "wee" is one of the most used Scottish words that I heard while growing up. It means "small" or "little" and is commonly used in the west of Scotland.

How do you eat Aberdeenshire butteries? ›

Butteries can be served plain, with jam, or even butter for an extra buttery taste. They aren't really made to be eaten en masse unless you're looking to thicken your waistline!

Can you freeze Aberdeen butteries? ›

Product Description. Box of 48 butteries 62p per item. Otherwise known as Aberdeen rolls or rowies, these are supplied freshly wrapped in 4's and are suitable for freezing.

Can you freeze Scottish butteries? ›

They will smell delicious, but don't be tempted to eat them hot. Leave them for 15 minutes until they are just warm. 20. They freeze beautifully.

What is a buttery in England? ›

In the Middle Ages, a buttery was a storeroom for liquor, the name being derived from the Latin and French words for bottle or, to put the word into its simpler form, a butt, that is, a cask. A butler, before he became able to take charge of the ewery, pantry, cellar, and the staff, would be in charge of the buttery.

What is a buttery in a house? ›

buttery2. [ buht-uh-ree, buh-tree ] show ipa. noun,plural but·ter·ies. Chiefly New England. a room or rooms in which the provisions, wines, and liquors of a household are kept; pantry; larder.

What are Scottish bread rolls called? ›

Butteries. Also known as Aberdeen butteries, butterie rowies, or simply rowies, these small breakfast rolls are a popular choice for starting the day all over Scotland. The rolls feature a decadently high proportion of butter to flour, which makes them particularly flaky and tender.

What is the name of the buttery bread? ›

Brioche (/ˈbriːoʊʃ/, also UK: /ˈbriːɒʃ, briːˈɒʃ/, US: /briːˈoʊʃ, ˈbriːɔːʃ, briːˈɔːʃ/, French: [bʁijɔʃ]) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb.

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