Tattie Scones and Scrambled Eggs: A New Breed of Breakfast Cafes Anna Higham's latest venture, Clementine in north London, represents a turning point in the specialty breakfast cafe trend.
At first glance, her menu may seem unassuming – tattie scones with scrambled eggs, toasted bannocks topped with honey butter and caramelized plums, for example.
But these dishes embody a quiet revolution in how we think about breakfast.