These Ham & Cheddar Scones with Wild Ramps are the perfect Spring treat. Filled with leftover Easter ham and fresh picked wild leeks (aka Ramps), these scones are perfect for anytime of the day.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, combine london mix sugar, baking powder and seasoned salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
Stir in sour cream, cheese, ham and chives until a soft dough forms. (If needed, add water 1 tablespoon at a time)
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges.
Place scones onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, or until firm to the touch and lightly browned.