makes 7 (cut using a 3” fluted cutter)
adapted from King Arthur Flour Preheat the oven to 400 degrees F. 4 oz. (1 stick) cold unsalted butter, cut into ½” pieces 1½ cups white whole wheat flour ½ cup old-fashioned oats 2 tablespoons dark brown sugar 1 teaspoon orange zest ½ teaspoon cinnamon ½ teaspoon cardamom ½ teaspoon salt 2 teaspoons baking powder ½ teaspoon baking soda 1 egg yolk ½ cup + 2 tablespoons buttermilk 1 tablespoon fresh orange juice ¼ cup strawberries, mashed with a fork ¾ cup trimmed rhubarb, cut into ½” pieces 3 tablespoons candied ginger, finely chopped egg wash made from 1 egg yolk beaten together with 1 tablespoon milk or heavy cream coarse sugar for sprinkling In the bowl of a food processor fitted with the blade attachment, place the flour, oatmeal, sugar, zest, spices, baking powder and baking soda. Pulse 5 or 6 times, just until the mixture forms coarse crumbs. Do not over mix. Empty this mixture into a large mixing bowl and place in the refrigerator. In a small bowl, whisk together the egg yolk, buttermilk, orange juice and mashed strawberries. Retrieve the butter/dry ingredients from the refrigerator. Add the egg yolk/buttermilk mixture, gently incorporating the two using a fork. Fold in the rhubarb and candied ginger. Turn the dough out onto a lightly floured sheet of parchment paper. Shape into a circle and pat it to a thickness of about 1 inch. Use a 3 inch fluted biscuit cutter to cut out 7 biscuits. (Coax the scraps back together for the final biscuit.) Place on a parchment lined baking sheet. Brush the biscuits with egg wash, sprinkle with coarse sugar and bake in the preheated 400 degree oven for 18 minutes, rotating the baking sheet halfway through. Reduce the oven temperature to 375 degrees and bake an additional 5 minutes. Serve warm with fresh strawberry/rhubarb jam.
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