I admit it, Fellow FoodBeest. I am smitten: obsessed with ramps. They’re barely available for a month a year. They only show up in certain specialty stores. They are in-demand and they disappear quickly. So when I see some I grab them. And then the sky’s the limit.
I was at Dirk’s, my favorite fishmonger, to buy mussels for dinner when I spotted a box of ramps on top of the counter.
“Are those ramps?” I asked, trying to conceal my excitement.
“Yep,” said Dirk’s fish guy.
“Yes!” I thought to myself, pumping my imaginary fist in triumph.
“I want some,” I said.
I took a big handful – probably about 4 oz, which given that ramps weigh almost nothing, was a good amount.
Time for a gameplan. I’m not going to be around all weekend and there is no flipping way I am letting ramps go to waste. I had to go for something we could eat NOW.
Scones. Breakfast. Savory. Bacon. Cheese. Ramps. This can’t miss.
This recipe is based on several savory cheese scone recipes I found. They are both very satisfying and remarkably light. And they have bacon in them. And cheese. And did I mention ramps?
You seriously want to try these. Your mouth will thank you. —FoodBeest
Extra-sharp cheddar cheese, coarsely grated (about ½ cup)
Thick slices of bacon
Half and half, plus more for brushing on top
Cut both the pink and white ends off ramps and chop into ½-inch pieces. Separate the green wings and slice them into ½-inch strips.
Cut bacon into small, but bite-sized pieces. Fry in a sauté pan. When they begin to get soft, but before they crisp up, add the white and pink parts of the ramps. When the ramps are soft and the bacon is crisp, remove them with a slotted spoon and set on a paper towel to drain.
Whisk together flour, baking powder, and salt. Add grated cheddar, cooked bacon and ramps and chopped green ramp wings. Toss it together to combine. Stir in milk and half-and-half with a fork. It will form a very sticky dough.
It is easiest to mix well if you pour the mixture all out in a plastic bag and knead the bag well until everything is very well mixed. It will also keep your hands clean(er).
Turn dough out onto a lightly floured surface and form it into a large round disk (about 7-inches. Cut the dough in half and then in 6 or 8 pie-shaped wedges.
Arrange the wedges about a half-inch apart on an ungreased baking sheet. Brush tops of each wedge with additional cream.
Bake until golden brown about 20 minutes. Cool on a rack.