I haven't run all the calculations, but just based on first glance, I would throw out the biscuit malt and the cherrywood smoked malt. Both of those are inappropriate to the style. If you want smokiness, either get it from a Scottish yeast strain (yes, that's right, it's in the yeast!), or add just 0.5 oz of peat-smoked malt per 5 gallons. I just made a Scotch ale with 0.5 oz peat-smoked malt and it turned out with a very very very subtle smokiness, not overpowering in any way, but detectable and pleasant -- and I never thought I would ever say that about peat-smoked malt, which can so easily become nasty if you use any more than an ounce in 5 gallons. So anyway, there's a start for you. Take heed -- I love the Scotch ale and have brewed many.