Nearly everything at this bakery-café is homemade, from the elderflower cordial used to soak sponges to the rhubarb jam that accompanies the scones. Cakes and bakes are seasonal, making the most of Scotland’s natural larder. Think fresh strawberries topping Victoria sponges in June and sharp hits of rhubarb in May. Artisan venison or pheasant sausage rolls provide tasty savoury options for a quick lunch.