Garlic Scape & Cheddar Scones

I originally started making this scone recipe with wild garlic (aka ramps) when they pop up in spring. Garlic scapes feel ephemeral too, and have a similar flavor profile…so I figured they would make a great substitution. 
When garlic scapes come fast and furious in midsummer, I like to use them up in as many recipes as possible, but sometimes I don’t feel like eating scapes for breakfast, lunch and dinner. The dough for these scones freezes really well, so it’s a great way to extend garlic scapes' limited season and enjoy them later in the year. 

Ingredients
2 cups all purpose flour
1 tbsp baking powder
1 tbsp white sugar
½ tsp salt
6 tbsp cold butter, cut into small pieces
¾ cup grated sharp cheddar cheese
2 eggs
½ +  cup milk, cream or sour cream
3-5 garlic scapes, chopped finely

Method of Preparation

1. Preheat the oven to 425F and line a cookie sheet with parchment.
2. Mix together the flour, baking powder, sugar and salt. Add the cold butter and use your hands to work it all together. It should eventually form a sandy/crumbly texture. 
3. Add the shredded cheese and chopped garlic scapes and mix to just combine.
4. In a bowl whisk together the egg and dairy- add this to the dry ingredients and stir together until a sticky dough forms. Don’t overmix it!
5. Turn the dough out onto a floured surface and pat down- here you can choose your shape. You can cut out into circles or cut into triangles or squares. You want to divide this into 8 large scones
6. Place them on the baking sheet and bake for 20-25 minutes, until golden brown.