Well, if you scale it down so the OG isn't as high you could have something ready in 6-8 weeks (4-5 is somewhat unrealistic for a Scottish since they are about malt).
How about this:
4lbs Extra Light DME
1/2 lb Crystal 55L
2 oz Chocolate Malt
1 oz Black Patent
.75 oz EKG (4.75AA) for 60 minutes
This will give you a 1.040 OG with 16 IBUs putting you in the top of the 70 Shilling range for a scottish and should be ready in 8 weeks (2 weeks primary, 3 weeks secondary, 3 weeks bottled).
I would recommend either the Safale S-04 for dry yeast of White Labs Edinburgh yeast if you are comfortable with liquid yeast.
And now we go AG!
On Tap: Nadda
Planning: Extra Special Bitter