In case you need some brain food for all that sugar talk.
Adapted from Whole Wheat Scones in Great Breads by Martha Rose Shulman
Ramp & Yogurt Scones
- 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
- 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.
- 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.
At room temperature, wrapped in a clean kitchen towel, for about 2 days. Store unbaked scones frozen for up to 6 months.