My FIRST choice would be S-04, followed by Notty or BRY-97 (yes that's a good one). All will attenuate a little higher than actual Scottish yeasts, so you might wish to mash on the high end 156 F, IF you are mashing. Or use less sugar or none at all if brewing with extract. S-04 doesn't get enough love IMO, and despite any concerns, it really is NOT very fruity if at all.