Herb-Feta Scones

with Ramp Pesto Cream Cheese

Pastry Chef Chelsea Gerdeman of Bang Bang Pie & Biscuits | Chicago

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Adapted by StarChefs | july 2024

INGREDIENTS

Herb-Feta Scone:
Yield: 30 scones
1.75 kilograms all-purpose flour
¼ cup kosher salt
3½ tablespoons baking powder
1½ teaspoons baking soda
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons ground black pepper
1½ tablespoons granulated sugar
550 grams cake flour
2¼ pounds cubed butter
3 cups crumbled feta
½ cup chopped chive
6 tablespoons thyme
¾ cup dill
6 cups buttermilk

Ramp Pesto Cream Cheese:
½ cup blanched ramp leaves, chopped
8 bulbs ramp
½ cup arugula
3 cloves garlic
2 tablespoons toasted sunflower seed
2 tablespoons grated Pecorino Romano
2 teaspoons lemon juice
1 teaspoon lemon zest
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup olive oil
1 pound cream cheese, softened

To Assemble and Serve:
Melted butter
Maldon salt

METHOD

For the Herb-Feta Scone:
In a large mixing bowl, add flour, salt, baking powder, baking soda, spices, and sugar. Whisk to combine. Set aside. In a food processor, pulse to combine cake flour and butter until pea-sized pieces are formed. Add butter mixture to flour mixture. Add feta, chives, thyme, and dill. Mix to combine. Slowly stream in buttermilk. Using your hands, knead mixture to combine. Once incorporated, transfer to a lightly floured work surface. Envelope fold until dough comes together. Wrap tightly in plastic wrap and refrigerate.

For the Ramp Pesto Cream Cheese:
In a food processor, pulse to combine ramp leaves, 4 ramp bulbs, arugula, garlic, sunflower seeds, cheese, lemon juice, lemon zest, salt, and pepper until smooth. With the machine running, slowly stream in oil and blend until fully emulsified. Set aside. On a work surface, dice remaining 4 ramp bulbs. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Scrape down sides of bowl, then add diced ramps and ramp purée. Mix until well combined. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Heat oven to 375°F. On a lightly floured work surface, roll out Herb-Feta Scone dough until 2-inches thick. Portion and cut dough into thirty 2-inch squares. Transfer to a sheet tray and refrigerate until chilled. Brush with melted butter and sprinkle with salt. Bake 20 minutes, or until golden. Remove from oven and brush with additional butter. Serve with Ramp Pesto Cream Cheese.

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