This Scottish gem has been a national favourite for centuries with areas of the North East developing their own unique take on the classic buttery. Ask anyone in the northern parts of Scotland if they are familiar with this humble yet delicious offering and they are sure to unanimously answer ‘yes’ – the only variant to this is perhaps what they call this historic handmade staple. Famous in the North East of Scotland, the buttery, rowie or Aberdeen roll has been enjoyed with both savoury and sweet toppings for breakfast, lunch and dinner by many a family.

But what exactly is the key to the longstanding success of the buttery and how have JG Ross perfected the art in order to take gold in the Scottish baker of the year awards...? The answer lies in the traditional way the buttery is made. There are no secrets behind its few simple ingredients – flour, yeast, water, fat, sugar and salt – which must be lovingly hand combined with just the right amount of kneading and teasing to create a knuckle dimpled dough that is malleable but not overworked. To make a winning buttery you must have mastered this art, something that JG Ross has had great success with over the years.

Each week our bakers lovingly make 100,000 butteries by hand to be distributed throughout Scotland.

Click here to listen to a recent BBC Radio interview with George Ross on the Kaye Adams show about the true name for our national favourite. Is it a Buttery or a Rowie!!!

Click here to watch how our famous butteries are made!
BBC Video Duration: 03:39
George Ross, Executive Chairman and founder of JG Ross bakery discusses the popularity of the buttery while Production Director Cameron Ross reveals how the snack is made.