Rustic Grilled Nutty Scottish Bannocks on the Arteflame

Introduction

There is something undeniably primal and deeply satisfying about baking bread outdoors. These Grilled Nutty Scottish Bannocks bridge the gap between ancient Highland tradition and modern open-fire cooking. Historically, bannocks were heavy, flat cakes made of oatmeal or barley, cooked on a stone or griddle over a peat fire. Today, we elevate this rustic staple by incorporating toasted nuts for a rich, earthy crunch and cooking them on the Arteflame grill. The unique heat distribution of the Arteflame’s carbon steel cooktop mimics the traditional bakestone perfectly, searing the exterior into a golden, buttery crust while keeping the inside soft and steaming.

This recipe is ideal for those who want fresh bread without the hassle of yeast or long proofing times. Whether you are enjoying a crisp morning sunrise with a cup of coffee or looking for a hearty side to dip into a smoky stew, these bannocks bring a comforting, homemade warmth to your backyard barbecue. It is soul food, cooked the way nature intended.

Ingredients

Dry Ingredients

• 2 cups All-Purpose Flour
• 1 cup Rolled Oats (old-fashioned, not instant)
• ½ cup Walnuts or Pecans, roughly chopped
• 2 tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Sea Salt
• 2 tbsp Brown Sugar (optional, for a hint of sweetness)

Wet Ingredients

• 4 tbsp Cold Unsalted Butter, cut into small cubes
• ¾ cup Buttermilk (plus a little extra if the dough is too dry)
• 1 tbsp Melted Butter (for brushing the grill)

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the flour, rolled oats, sugar, baking powder, baking soda, and salt. Whisk well to ensure the leavening agents are evenly distributed.
2. Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles coarse breadcrumbs. It is okay if a few larger pea-sized pieces of butter remain; this creates flaky pockets.
3. Stir in the chopped nuts.
4. Make a well in the center and pour in the buttermilk. Mix gently with a fork or your hands just until a soft dough forms. Do not overwork the dough, or the bannocks will become tough.

Step 2: Fire Up the Arteflame

1. Light your Arteflame grill using three paper napkins soaked in vegetable oil placed under a chimney of charcoal or seasoned firewood.
2. Allow the grill to burn down until the center fire is hot and the flat cooktop griddle reaches a medium heat (around 350°F to 400°F).
3. You want to cook these on the outer ring of the cooktop where the heat is more moderate, preventing the bottom from burning before the middle is cooked through.
4. Brush the designated cooking area generously with melted butter or a little oil.

Step 3: Shape and Grill

1. Turn the dough out onto a lightly floured surface. Pat it gently into a round disc, approximately ¾-inch thick. You can cook it as one large round (scored into wedges) or use a cutter/knife to separate it into 4 to 6 individual bannocks.
2. Place the bannocks directly onto the buttered flat top grill.
3. Grill for about 8 to 10 minutes on the first side. You are looking for a deep golden-brown crust. If they are browning too fast, move them further toward the cooler outer edge of the grill.
4. Flip the bannocks and cook for another 8 to 10 minutes on the other side. They are done when they sound hollow when tapped on the bottom and the sides look dry rather than doughy.
5. Remove from the grill and let them cool slightly on a wire rack before serving warm.

Tips

Success with bannocks on a grill relies heavily on heat management. Because the Arteflame cooktop varies in temperature from the center to the edge, utilize this to your advantage. Start searing the bannocks in a medium-heat zone to set the crust, then slide them toward the cooler outer edge to finish baking the interior without scorching the outside. If you find the dough is sticking, ensure your cooktop is well-seasoned and adequately oiled or buttered before dropping the dough.

Another secret to the tenderest crumb is handling the dough as little as possible. The chemical reaction between the buttermilk and baking soda starts immediately, creating bubbles that make the bread light. Over-kneading destroys these bubbles, resulting in a dense, heavy puck. If you don't have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for five minutes until it curdles.

Variations

While the nutty version is earthy and satisfying, bannocks are incredibly versatile canvases for flavor. You can easily adapt this base recipe to suit a savory dinner or a sweet breakfast simply by swapping out a few mix-ins. Since you are cooking outdoors, feel free to experiment with ingredients that hold up well to heat. Here are a few favorite twists to try on your griddle:

• Cheesy Herb: Omit the sugar and nuts; add ½ cup shredded sharp cheddar and 1 tbsp fresh rosemary or thyme.
• Fruit & Spice: Add 1 tsp cinnamon to the dry mix and swap the nuts for ½ cup raisins or dried cranberries.
• Seed Feast: Replace nuts with a mix of pumpkin seeds, sunflower seeds, and flaxseeds for a crunchier texture.
• Highlander Savory: Add crumbled cooked bacon and black pepper to the dough for a smoky, meaty kick.
• Vegan Option: Use plant-based butter and almond milk mixed with apple cider vinegar instead of buttermilk.

Best pairings

These Grilled Nutty Scottish Bannocks are robust enough to stand on their own but truly shine when paired with the right accompaniments. The nutty flavor profile makes them a natural partner for savory dishes, yet they possess a subtle sweetness that works for dessert or breakfast. When serving them fresh off the Arteflame, consider the temperature contrast—warm bread with cool butter is a classic that never fails.

For a hearty meal, serve these alongside a smoky venison stew or a rich beef chili; the dense crumb is perfect for soaking up gravy. If you are serving them for breakfast, they pair beautifully with heather honey, clotted cream, and a strong cup of black coffee or tea. For a true Scottish experience, try them with a slice of sharp cheddar cheese and a dram of single malt whisky as a sunset snack. The earthiness of the walnuts complements the oaky notes of the spirit brilliantly.

Conclusion

Mastering Grilled Nutty Scottish Bannocks on your Arteflame is more than just learning a recipe; it is about reclaiming a slower, more deliberate way of cooking. The process of mixing simple ingredients by hand and watching them rise and golden on the open grill connects you to a culinary lineage that spans centuries. The result is a bread that is unpretentious yet incredibly sophisticated in flavor and texture—crisp on the outside, soft on the inside, and filled with the toasted aroma of nuts.

Whether you are a seasoned outdoor chef or new to the world of flat-top grilling, these bannocks are a forgiving and rewarding project. They remind us that the best food often comes from the simplest ingredients, cooked with patience and fire. So next time you light up the grill, skip the store-bought buns and treat yourself and your guests to the warm, comforting embrace of fresh, homemade bannocks.