'Ramp'ing up to Spring

Ramp and Cheese Scones for Spring weekends...

Ramps belong to the onion family and are native to North America. They are, perhaps, one of the few indigenous wild produce still preserved here. These wild leeks are delicate plants that add a robust flavor to dishes. Much like spring onions, the whole plant is edible with the leaves being milder in flavor than the bulb! Scones are a great way of enjoying the flavor. They make for a perfect snack or accompaniment to leisurely brunches.

This recipe was first printed in the 2014 Spring issue of NOURISHED Magazine. You can download the entire digital magazine for free and get 14 more Spring inspired recipes here!

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Ramp and Cheese Scones

Prep Time: 10 Mins | Cook Time: 15 Mins | Serves: 6

50g chickpea flour

50g whole wheat pastry flour

60g cold butter, cut into 1/4 inch cubes

1/3 cup butter milk

6 ramps, stem and leaves chopped

2 T grated pecorino (any aged cheese)

1 tsp baking powder

Preheat oven to 425F. 

Mix all the ingredients together, the batter should be thick. 

Drop a good sized dollop of the batter on a baking tray or you can use a cupcake pan to size.

Bake in the oven for 15 or so minutes until golden brown on top.

Serve warm with butter and jam.

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