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1
Preheat oven to 400u00b0F.
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2
Whisk together flour, baking powder, and salt.
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3
Cut both the pink and white ends off ramps and chop into 1/2-inch pieces. Separate the green wings and slice them into 1/2-inch strips.
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4
Cut bacon into small, but bite-sized pieces. Fry in a saute pan. When they begin to get soft, but before they crisp up, add the white and pink parts of the ramps. When the ramps are soft and the bacon is crisp, remove them with a slotted spoon and set on a paper towel to drain.
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5
Whisk together flour, baking powder, and salt. Add grated cheddar, cooked bacon and ramps and chopped green ramp wings. Toss it together to combine. Stir in milk and half-and-half with a fork. It will form a very sticky dough.
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6
It is easiest to mix well if you pour the mixture all out in a plastic bag and knead the bag well until everything is very well mixed. It will also keep your hands clean(er).
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7
Turn dough out onto a lightly floured surface and form it into a large round disk (about 7-inches. Cut the dough in half and then in 6 or 8 pie-shaped wedges.
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8
Arrange the wedges about a half-inch apart on an ungreased baking sheet. Brush tops of each wedge with additional cream.
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9
Bake until golden brown about 20 minutes. Cool on a rack.
