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baked ramps scones stacked on a cooling rack
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5 from 3 votes

Wild garlic ramps scones

These tender and flaky ramps scones are unapologetically garlicky and make an irresistible breakfast served warm from the oven with a generous smear of butter
Prep Time15 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Servings: 8 servings
Author: Vy Tran


  • 1 3/4 cups all purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 6 tbsps unsalted butter, frozen for 15 minutes
  • 1/2 cup shredded cheddar
  • 1 oz ramps, green parts only, chopped
  • 1 large egg, cold
  • 1/2 cup and 2 tbsps heavy cream, cold
  • 4 tbsps salted butter for serving


  • Preheat the oven to 425 degrees F.
  • Sift the flour, baking powder, baking soda and salt into a bowl. Set aside.
  • Use a box grater to grate the frozen butter and add immediately to the flour mixture. Mix the butter in with your finger tips just until you have coarse breadcrumbs.
  • Stir the grated cheddar cheese and ramps. Mix through until it’s well combined.
  • Whisk heavy cream and egg together. Pour egg mixture into flour mixture. Use a spatula to mix everything until you get a soft, sticky dough.
  • Turn the dough out onto a floured surface and lightly pat or roll it out into a rectangle.
  • Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you get a business letter.
  • Finally fold the top and bottom across the center before rolling it again into a rectangle about 3/4 inch thick.
  • Use a 2 1/2 inch biscuit cutter to cut out scones, reforming the scraps of dough and continuing to cut out scones until the dough is all used up. You should get 8 scones.
  • Put the scones on the baking tray lined with parchment paper. Brush the top with heavy cream.
  • Bake the scones for 12-15 minutes until well risen and golden brown.
  • Remove them from the oven and let them cool for 10 minutes before serving with salted butter.