Fire-Toasted Irish Scones Recipe for the Arteflame Grill

Introduction

There is something deeply primal and satisfying about baking outdoors, moving beyond the standard fare of burgers and steaks to explore the delicate art of pastries over an open fire. These Fire-Toasted Irish Scones bring the bakery to your backyard, utilizing the unique heat distribution of the Arteflame grill to create a texture that a conventional oven simply cannot replicate. Unlike the uniform heat of an indoor kitchen, the Arteflame’s carbon steel cooktop sears a distinct, golden-brown crust onto the scone while keeping the inside pillowy and moist. It infuses a very subtle, rustic note that pays homage to the days of hearth cooking.

This recipe is perfect for a slow Sunday morning brunch or a festive St. Patrick's Day gathering. By cooking these scones griddle-style on the flat top, we achieve a "fire-toasted" finish—crispy edges with a warm, fluffy heart. Whether you are an experienced pitmaster or new to the world of outdoor baking, this method transforms a simple dough into a gourmet experience, filling the air with the scent of toasted butter and sweet vanilla.

Ingredients

• 4 cups All-Purpose Flour
• 1/2 cup Granulated Sugar
• 2 tbsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Sea Salt
• 1 cup (2 sticks) Unsalted Butter, cold and cubed
• 1 large Egg
• 1 1/4 cups Buttermilk (plus extra for brushing)
• 1 cup Currants or Raisins (optional)
• Raw sugar for topping (optional)
• Vegetable oil or melted butter for the grill surface

Instructions

Step 1: Prepare the Grill

1. Fire up your Arteflame grill about 20-30 minutes before you intend to bake. You want to establish a mature fire with a solid bed of coals.
2. Aim for a medium-low heat zone on the flat cooktop. This is usually found toward the outer perimeter of the ring, further away from the open center flames.
3. Wipe the cooktop down with a thin layer of vegetable oil to ensure a non-stick surface.

Step 2: Mix Dry Ingredients

1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt.
2. Whisk these ingredients together thoroughly to ensure the raising agents are evenly distributed throughout the flour.

Step 3: Cut in the Butter

1. Add the cold, cubed butter to the dry mixture.
2. Using a pastry blender or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Do not overwork it; leaving small, pea-sized chunks of butter is the secret to flaky layers.

Step 4: Add Wet Ingredients

1. In a separate small bowl, whisk the egg and buttermilk together.
2. Make a well in the center of the dry ingredients and pour in the liquid mixture.
3. If using currants or raisins, add them now.
4. Gently stir with a fork or spatula just until the dough comes together. It should look shaggy and slightly sticky.

Step 5: Shape the Scones

1. Turn the dough out onto a lightly floured surface.
2. Knead gently 3 or 4 times to bring it together, then pat it into a round disc about 1 inch thick.
3. Use a round biscuit cutter or a sharp knife to cut the dough into wedges or rounds. You should get about 8 to 10 scones.

Step 6: Fire Toast on the Grill

1. Test the grill temperature by flicking a drop of water on the outer ring; it should sizzle gently, not instantly evaporate.
2. Place the scones directly onto the oiled flat cooktop.
3. Cook for about 4-6 minutes on the first side until the bottom is a deep golden brown and a crust has formed.
4. Flip the scones carefully. Cover them with a basting dome or a metal bowl to trap the heat, essentially creating a mini oven.
5. Cook for another 4-6 minutes until the other side is browned and the scones are cooked through.

Tips

Baking on a flat-top grill requires a shift in mindset from traditional oven baking, primarily focusing on temperature management. The most critical tip for these scones is temperature control; if the grill is too hot, the sugar in the dough will burn before the inside is cooked. Always utilize the outer edge of the Arteflame, which is the coolest zone, and rotate the scones if you notice one side browning faster than the other. The use of a basting dome or a metal mixing bowl turned upside down over the scones during the second half of cooking is a game-changer. This traps radiant heat, ensuring the center of the scone rises and cooks fully without scorching the bottom.

Another vital tip lies in the preparation of the ingredients. Ensure your butter is ice-cold before mixing it into the flour. When these cold pockets of butter hit the hot steel of the grill, they release steam, which creates those desirable flaky layers. If you are baking on a warm day, keep your butter in the freezer for ten minutes before starting. Finally, avoid over-handling the dough; the less you touch it, the more tender your fire-toasted scones will be.

Variations

While the traditional Irish scone with currants is a timeless classic, the neutral canvas of scone dough allows for endless creativity, especially when paired with the smoky notes from the grill. You can easily adapt this recipe to suit savory cravings or different sweet profiles. When experimenting, keep the ratios of wet to dry ingredients consistent to ensure the dough holds its shape on the flat top. Here are a few favorite variations to try on your Arteflame:

• Cheddar and Chive: Omit the sugar and vanilla. Add 1 cup of shredded sharp cheddar cheese and 1/4 cup of chopped fresh chives for a savory twist perfect for dinner.
• Orange Cranberry: Swap the currants for dried cranberries and add the zest of one fresh orange to the flour mixture.
• Lemon Blueberry: Use fresh or frozen blueberries (tossed in flour) and lemon zest. Be careful with fresh fruit on the grill as it can caramelize quickly.
• Bacon and Maple: Add cooked, crumbled bacon to the dough and brush the finished scones with maple syrup immediately after grilling.
• Chocolate Chip: Replace fruit with dark chocolate chips for a decadent dessert scone that pairs beautifully with the campfire vibe.

Best pairings

These Fire-Toasted Irish Scones are robust enough to stand on their own, but they truly shine when paired with the right accompaniments that complement their smoky, buttery profile. Since you are already cooking outdoors, think about beverages and sides that fit the rustic, open-air atmosphere. The contrast between the hot, crispy scone and cool, creamy toppings is essential for the full experience. Serve them warm, straight off the steel, for the best texture.

• Classic Cream Tea: Serve with a generous dollop of clotted cream and strawberry jam. The richness of the cream balances the smokiness of the crust.
• Irish Coffee: A hot coffee spiked with Irish whiskey and topped with fresh cream is the ultimate beverage partner for a chilly morning grill session.
• Grilled Breakfast Meats: Since the grill is on, cook up some Irish bangers (sausages) or thick-cut bacon alongside the scones for a savory-sweet breakfast plate.
• Whipped Honey Butter: Beat softened butter with local honey and a pinch of sea salt to melt over the hot scones.

Conclusion

Mastering Fire-Toasted Irish Scones on your Arteflame grill is more than just following a recipe; it is about embracing a slower, more intentional way of cooking. The process transforms a simple baked good into a conversation piece, infusing it with the unique character that only open-fire cooking can provide. The result is a scone that is crispy on the outside, tender on the inside, and imbued with a hint of wood-fired flavor that you simply cannot achieve in a kitchen.

We hope this recipe inspires you to view your grill as a versatile outdoor oven, capable of delicate baking tasks alongside searing steaks. Whether you serve them as a festive St. Patrick's Day treat or a weekend breakfast surprise, these scones are sure to become a requested favorite. Gather your ingredients, light the fire, and enjoy the delicious rewards of outdoor baking.