In case you need some brain food for all that sugar talk.
I know: another ramp recipe. And another scone recipe. I’m nothing if not predictable.
Happy Sunday!
Adapted from Whole Wheat Scones in Great Breads by Martha Rose Shulman
Ramp & Yogurt Scones
INGREDIENTS
- 9 oz (2 cups) whole white wheat flour
- 9 oz (2 cups) whole wheat pastry flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp sea salt
- several grinds fresh black pepper
- 6 oz grated semi-hard cheese, like Gruyère (I used Tapping Reeve from Arethusa Farm)
- 2 ½ oz green ramp leaves, finely chopped (from about 2 medium bunches)
- 1 lb (2 cups) whole-milk yogurt (I used goat’s milk yogurt), plus extra for brushing
- flaky sea salt, for garnish
METHODS
- Preheat oven to 400 degrees F (375 degrees F convection). In a large bowl, whisk together flours, baking powder, baking soda, salt and pepper. Add grated cheese and ramps; mix well. Add yogurt and fold in with a wooden spatula until dough is crumbly but uniform. Turn out onto a lightly floured board.
- Knead dough 3 to 4 times, turning and adjusting flour or yogurt as needed to create a somewhat sticky but firm dough. Separate into two sections. Flatten one section into a rectangle roughly 1-inch high. With a long, serrated knife, cut into scone shapes and transfer to a Silpat- or parchment-lined baking sheet.
- Brush the tops with yogurt, sprinkle lightly with flaky sea salt and bake in the preheated oven until browned at the edges and slightly firm to the touch, about 15 minutes. Cool on wire racks. Repeat with the other half of the dough or slice, brush with yogurt and freeze individually on a baking sheet, then wrap well and store frozen.
Yields 32 3″ x 1 ½” scones.
OPTIONS
- I froze half of the dough, which I cut into 24 small squares, perfect for cocktail nibbles and cheese tray accompaniment. Bake directly from frozen, simply adding a few more minutes to the baking time.
- If you can’t source ramps, this is a recipe that will work nicely with any spicy, bitter green or herb: wild garlic chives, garlic mustard, dandelion greens or baby arugula are all good choices.
STORE
At room temperature, wrapped in a clean kitchen towel, for about 2 days. Store unbaked scones frozen for up to 6 months.
SEASON
Spring.
localkitchenblog.com 
NICE!!!
Reblogged this on Sunny Hill Farm Blog and commented:
Another great ramp recipe from Local Kitchen! 🙂
We don’t really get ramps over here but I love the look of these scones (are they ramps in the top picture?). Could I substitute spring onions/scallions or leek? Lovely recipe
This one does lend itself to easy substitutions. I think a wild garlic chive and finely minced shallot would be the best approximation of ramp flavor. But spicy greens, like mustard or arugula would work well, as would onion or leek.
Reblogged this on Gems favourite things.
I am super jealous of your available ramps! These scones sound amazing. NOM. 🙂
Love how adaptable these scones will be to all of the alliums we now have in the garden, wild or cultivated!
I would just like to say, THANK YOU for being another person who makes her scones (biscuits, etc.) square instead of round. Although round ones are cute, they are a total waste. I recently read a recipe that said to cut rounds and then pat the scraps back together and cut more rounds and then discard the second scraps (!!!) because they would be too tough to be good. UGH. Squares all the way.
love this. i’ve been wanting to use ramps as i’m seeing them online everywhere, but am wondering what they taste like. are they bitter?
They are not bitter like kale or arugula, in a spicy greens way. They taste mostly like garlic & shallot to me: a little grassy, a little funky-earthy, with that oniony bite.
They are sort of hard to describe, if you haven’t noticed. But they are a member of the onion family, and so have that common onion, leek, chive sort of flavor.