ramp scones

Wild Ramp Scones

Wild ramps add a fresh, garlicky flavor to these savory scones.



5 cups all-purpose flour, plus more for dusting

1/4 teaspoon baking soda

2 1/2 teaspoons kosher salt

1 cup finely chopped Wild Ramps - greens only

16 tablespoons (2 sticks) COLD unsalted butter, cut into small pieces

2 cups buttermilk* + more if needed

Extra buttermilk for brushing tops of scones

Coarse sea salt


Preheat oven to 500 °F and adjust oven rack to upper-middle position.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Add cold butter and rub-in until pea-sized crumbles form.

Stir in chopped ramps.

Slowly add the buttermilk, folding and gently mixing until just combined. If the dough doesn’t come together, add additional buttermilk, one tablespoon at a time, until workable.

Transfer the dough to a lightly floured work surface. (Best if you put it on a piece of wax paper). Gather dough into a ball and knead until the surface is smooth and free of cracks. Pat or roll dough out into a one-inch-thick rectangle and using a 3” floured fluted biscuit cutter, cut out scones with a straight up and down motion (do not twist).

Place the scones 2-inches apart on a parchment paper-lined baking sheet.

Brush the tops with extra buttermilk and sprinkle with sea salt. Reduce the oven temperature to 425°F until the scones are risen and golden brown. Cook about 20-25 minutes.

Serve warm with butter.

These scones are delicious with a slice of cheese. Or go traditional and try them buttered with apricot jam and a slice of country ham.

*No buttermilk? You can use soured milk.

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