The dainty petticoat tails gained their peculiar name and distinctive shape by resembling the pieces of fabric used to create the elaborate 16th-century petticoats, including that of Mary Queen of Scots, who was reputed to have been particularly fond of these sweet, buttery shortbread biscuits.

However, another less romantic theory claims their name could've been derived from petits cotés, the old French term for little biscuits. Regardless of their real origins, petticoat tails remain a Scottish favorite until this day. 

Sticky toffee pudding is a rich, moist sponge cake filled with dates, covered in a sticky toffee sauce. The dessert is traditionally served with custard or a scoop of vanilla ice cream on the side. Its origins are quite murky as some claim it originates from the Sharrow Bay Hotel in the Lake District, some report that it's especially popular in Cartmel, while others say that it was invented at the Udny Arms Hotel in Aberdeenshire.

Today, the dessert is also popular in Australia, Ireland, and Scotland.

Millionaire's shortbread or caramel shortbread is a classic Scottish dessert and one of the country's favorite treats whose main appeal lies in its different textures: the crumbly shortcake base, soft caramel in the middle, and the crisp chocolate top.

For the best millionaires' shortbread, a sprinkle of unrefined sea salt can be added to the sweet caramel as it brings out its creamy richness and at the same time complements the pure, smooth dark chocolate.

Drop scones, also known as Scotch pancakes, are small, thick pancakes, made by dropping spoonfuls of batter onto a hot griddle or a frying pan. Originally invented in Scotland, these fluffy treats quickly spread throughout the British Isles - Queen Elizabeth herself is very fond of drop scones - allegedly, she even prepared them for President Dwight Eisenhower during his visit to Balmoral Castle in 1959.

Drop scones make a perfect breakfast, and they are best enjoyed warm. Although drop scones are very simple, when drizzled with honey or paired with cream and sweet fruits, they can easily be turned from a simple breakfast to an irresistible dessert.

This rich concoction of butter and dried fruits in a pastry shell originated from the small town of Ecclefechan in the south of Scotland. The filling traditionally consisted of chopped nuts and dried fruits - currants and sultanas, for the most part - mixed with brown sugar and a splash of white vinegar, although today many recipes call for a mixture of fruits, while some even add candied cherries.

Ecclefechan butter tarts are the perfect choice for traditional Scottish festivities, especially when served warm, with a dollop of cream infused with whiskey and honey.

Consisting of merely sugar, condensed milk and butter, tablet is a centuries-old Scottish treat similar to fudge, but with a crumblier consistency. An early record of it was found in The Household Book, an 18th century account of what domestic life was like in Scotland, written by Scottish songwriter Lady Grizel Baillie.

Tablet is nowadays available in confectionery shops all across the country and it often comes flavored with whisky, which makes it the perfect choice for rounding off any traditional Scottish holiday feast.

Originally a harvest festival version of a much simpler oatmeal gruel, cranachan is a traditional cream cheese dessert that became prominent in the late 20th century. It is made with the addition of local soft cheese and often fresh fruits such as raspberries.

The basic modern version of this dessert is based on lightly toasted coarse oatmeal and whipped cream, sweetened with either honey or sugar. In restaurant versions, cranachan may be made with a whole variety of different ingredients, including the beloved Scotch whisky.

This traditional Scottish dessert, called either clootie or clootie dumpling, is a sweet pudding steamed in a cloot, meaning cloth. Clootie is typically made with flour, breadcrumbs, dried fruit such as sultanas and currants, suet, sugar and spices, a little milk to bind it all together, and sometimes golden syrup.

The Scottish alternative to a celebration fruitcake, clooties were originally prepared for holidays, birthdays, and during the winter solstice celebrations known in Scotland as the Daft Days. These special-occasion dumplings usually contained a selection of surprises hidden in the dough: a coin signifying wealth; a ring—marriage; a button—bachelorhood; a thimble—spinsterhood; a wishbone—the heart’s desire; or a horseshoe, symbolizing good luck. 

Deep-fried Mars bar is a famous Scottish delicacy and a champion of the jokingly-called Scottish Diet, where the rule is that sugar, fat, and alcohol must each account for at least 30% of a person's daily caloric intake. The unusual snack was invented in 1992 by the employees of the Carron fish bar in Stonehaven, a place where the popular fish and chips are served, and the deep-fried Mars chocolate bar (nougat and caramel coated in milk chocolate) is made in the same oil that the fish and chips were fried in.

However, this dessert became a Scottish tradition and was then copied in chip shops all across the country, and it even spread to Canada and Australia. One batter fits all - fish, chips, and the Mars bar. The batter is made by mixing milk, flour, and eggs.