On our first visit to Scotland, I was surprised by the number of Scottish dishes that made a lasting impression on me. The melted crab butter with herbs served in a large crab shell with homemade sourdough bread in Edinburgh was both unusual and delicious. Snowy white cod loin topped with chanterelle sauce with garnishes of crushed potatoes and runner beans at Birkhill House in the countryside was another winner. However, the delectable Paradise Slices at the Scone Palace coffee shop was a sweet pastry that I couldn’t wait to try and duplicate on this side of the Atlantic.

Scone (pronounced “skune”) Palace near Perth is famous for being the coronation site of many Scottish kings, but for me the modest coffee shop that offered an array of freshly baked goods was the star attraction. Along with extra tall scones of varying flavors, I spotted some Paradise Slices, cake-like triangles studded with glazed cherries and currants. From my first bite, I was smitten. At home, my assistant, Emily Bell, and I each went online and tracked down several recipes for these scrumptious bars. After weeks of testing, I came up with a close facsimile.

For my version I made a dough of oatmeal flakes (ground to a powder in a food processor), flour, brown sugar, and diced butter. Then I patted half of this mixture into a baking pan and baked it until lightly browned. A strawberry jam layer came next. For the final layer I mixed a trio of dried fruits—cherries, currants, and golden raisins— with the remaining dough and spread it atop the strawberry layer. After baking I cut squares rather than triangles from my pastry.

These confections are perfect for serving with a cup of hot tea or coffee during crisp fall days. If you want to be indulgent, you can offer them with a bowl of spiced whipped cream!

 

 

 

 

 

 

 

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Scottish Paradise Bars with Spiced Whipped Cream

1 cup oats (old fashioned not quick or instant oats)
1 cup flour
1/2 cup light brown sugar
10 tbsp (1 stick plus 2 tbsp) unsalted butter, chilled and cut into 1/2-inch dice
1 large egg, lightly beaten
1/3 cup strawberry jam or preserves
1/3 cup plus 1 tbsp dried cherries (See cooking tip.)
3 tbsp currants
1 tbsp golden raisins
Confectioner’s sugar

Spiced Whipped Cream, optional (See following recipe.)

1.Arrange a rack in the center of the oven and preheat oven to 350 degrees F. Butter and flour an 8-inch baking dish and cut a sheet of parchment paper so that it fits the bottom and extends 2 to 3 inches over two opposite sides. Butter and flour the bottom of the paper. Fold the extended paper slightly over the edges so that it doesn’t cover the dough as it bakes.

2 Place the oats in a food processor and pulse 30 seconds or more until mixture becomes a coarse powder. Add the flour and brown sugar and pulse several times to blend. Then add diced butter and egg and process until you have a crumbly mixture, about 30 seconds or more.

3.Divide the dough mixture in half. Using your fingers, press half of the mixture firmly onto the bottom of the prepared pan. If needed, use an extra tablespoon or two from the second half of the dough mixture to cover the bottom of the pan. Transfer the pan to the oven and bake until dough is light golden, about 15 minutes. Remove pan and cool dough for 10 minutes so that crust becomes firm. Retain oven temperature.

4.Spread a thin layer of strawberry jam or preserves over the dough. Add cherries, currants, and raisins to the remaining dough mixture and stir and toss to combine well. Spoon dough over the strawberry layer and press very lightly with your fingers or with a metal spatula to make an even layer.

5.Transfer pan to the oven and bake until top is lightly browned and firm, about 35 minutes. Remove and cool completely to room temperature. Run a sharp knife around inside edges of pan and using the sides of the parchment paper as an aide, carefully lift the dough out of pan to a work surface. Cut into 9 equal squares. (Bars can be baked 2 days ahead. Store in an airtight container at room temperature.)

6.To serve, dust squares with confectioner’s sugar and if desired  serve with a bowl of Spiced Whipped Cream.

Makes 9 bars

Cooking tip: If any of the dried fruits you are using --cherries, currants, or raisins-- seem to be dried out, place them in a mixing bowl and cover with very hot water. Let stand 5 to 10 minutes to soften. Drain and then pat dry with paper towels.)

Spiced Whipped Cream
3/4 cup whipping or heavy cream
2 1/2 to 3 tsp confectioner’s sugar
1/4 to 1/2 tsp ground cinnamon
1/4 tsp ground ginger

1.For the Spiced Whipped Cream, with an electric mixer on medium high speed, whip the cream until it is just starting to thicken, then add the confectioner’s sugar and spices, and continue to whip until soft peaks form. Transfer the cream to a serving bowl.

 Copyright Betty Rosbottom 2025