I think that would be fine, the 300L might bring that smokey thing to mind for some people.
I have a couple theories on Scottish smokiness. One is that somebody got a hold of a Scottish made in France, where they believed they should have scotch peat malt in it. Another is that its hard to kill a rumor, so now there are thoughts that kettle carmelizing causes it, or 1728 has a smoke phenolmenon. I think its actually the power of suggestion crossed with other near-smoke-like flavors. Case in point, Zainashefs award winner, non-kettle-carmelizing 70/- has no smoke malt, and he used chico yeast. The Scottish smokiness must have come from imagining munich crystal and pale chocolate as smoky. That or the judges understood its not necessary