Tattie scones and scrambled eggs, toasted bannocks with honey butter and roast plums – Anna Higham’s big breakfast recipes

Anna Higham’s morning rolls filled with tattie scones and scrambled eggs. Photograph: Patricia Niven/The Guardian. Food styling: Tamara Vos. Prop styling: Anna Willkins. Food styling assistant: Katie Smith.

I’ve long wanted a space to cook the food that really excites me, and Clementine, which opens its doors in north London next month, is exactly that. These two recipes capture what the cafe is all about. This is food that feels both considered and completely unfussy: crisp morning rolls stuffed with folded scrambled eggs and tattie scones, and griddled barley bannocks served warm with salted honey butter and roast plums. Breakfasts worth getting out of bed for.

Morning rolls with tattie scone and scrambled eggs