Wild ramps add a fresh, garlicky flavor to these savory scones.
YIELD: MAKES ABOUT 12 THREE-INCH SCONES. | COOK TIME: 45 MINUTES TOTAL TIME
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.