A Google search for ramps turns up an interesting mix of skateboard accessories, how-tos on making your home wheelchair accessible, and--the subject of this post--recipes for wild leeks. Food bloggers go wild for ramps in the spring, and in the midst of finals a few weeks ago, I stopped at the Morningside Heights Farmers' Market to pick up my first bunch. They stunk up my locker at school quite nicely, and after reading this post about ham and ramp biscuits, I knew they'd make their way into a baked good of some sort.
These scones make a lovely dinner when paired with a mixed green salad or a bowl of vegetable soup. They're best right out of the oven--overnight they lose their crisp exterior. I used this recipe for savory scones, with a few modifications. A medium sized bunch of ramps took the place of the green onions--I used both the white parts and the green leaves. Also, I used goat cheese in place of the feta, only because I didn't make a grocery list and thought that's what the recipe called for. A perfectly fine substitution nonetheless. Finally, for years now I've baked my scones on a pizza stone, and it really helps to crisp them up. Highly recommend it if you have one. Enjoy!