I'm one of those "anti-smoke" people. If you want peat smoke in your Scottish alcohol, go get a bottle of Laphroig. Pour some neat and sip the two beverages side by side.
Say it with me: Scotch Ale should not have peat smoke in it. Smoke belongs in whiskey.
That some commercial examples do
have peated malt in is because someone who never had a Scotch Ale before (or studied the style) thought too hard and screwed up. That BJCP permits it is because homebrewers who tasted the screwed-up commercial examples started dumping peated malt into their beers and perpetuated the problem.
See the vicious circle here? I'm sorry you've already fallen victim to it.
Let me also state that this is home brewing
- you can bloody well do whatever you like, pedants like me be damned! If you like some peat in your Scotch Ale, by all means add it. Just know that every time you do so, God kills a kitten.
Now, other recipe advice.
+1 on the Golden Promise suggestion. You want a softer malt than Maris Otter. That said, Maris Otter will still brew a damn fine beer; if you've got it on hand, don't put it aside and run out after Golden Promise.
I don't understand why you'd treat the water to accentuate hops bitterness. That's 180 degrees out of phase with Scotch Ale, which should be, must
be a malt-hammer.
Cut back on the Crystal Malt. Instead, mash higher and get some kettle caramelization going. Most of the benchmark commercial examples don't use Crystal malts at all. My best Scotch Ale was damn near 100% pale malt with just enough roasted barley to provide color. I scorched the hell out of the first runnings to get more color and caramel flavors. Worked a treat.
Amber malt will add a more subtle smokiness than the peated malt.
I also think your OG is too low. For Scotch Ale, I'd prefer the OG up near 1.075 at least.
Anyway. Have fun!
P.S. Don't forget about the kittens.