• 1 ¾ cups flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter
  • ½ cup grated cheddar cheese
  • ~1-1 1/2 oz ramps, diced
  • 1 egg
  • ½ cup + 2 tablespoons heavy cream, plus a little more for brushing atop the scones before baking

Note: I prefer the outcome of freezing butter, then grating it to incorporate into the dry ingredients with my fingers, however, the food processor method is much faster and easier and is often what I end up doing


  1. Preheat the oven to 425 degrees
  2. Cut butter into small chunks and place in the freezer for ~15 minutes
  3. Combine flour, baking powder, baking soda, and salt in a bowl and set aside in the freezer or refrigerator
  4. Whisk heavy cream and egg together and set aside in the refrigerator
  5. Pulse the dry ingredients and butter chunks in a food processor until you have a crumbly meal
  6. Mix the cheddar cheese and ramps into the meal
  7. Add the cream and egg into the meal and mix together by hand until you get a soft, sticky dough
  8. Turn the dough out onto a floured surface and lightly pat it out into a long rectangle
  9. Cut the dough into 5 squares, then each in half to get 10 diagonal scones
  10. Put the scones on the baking sheet lined with parchment paper and brush the top with heavy cream
  11. Bake for 12-15 minutes until well risen and golden brown
  12. Remove them from the oven and let cool on a wire rack before serving