From Chelsea Rinnig. Email her at chelsea[AT]borderstan.com.
The Lighter Side of Springtime Sweetness
I have to admit, I’ve never been much of a baker. Such practices requires patience and measurement and a whole other set of intuition and flavor profiles compared to cooking. By the third step in, I’ve tossed the measuring cups into the sink and poured half the bag of sugar into the bowl and substituted baking soda for baking powder.
Like I said, I’m not a great baker.
But this recipe is forgiving for non-bakers like me and the steps allow for more cooking and improvisation. The ingredients are fun, fragrant and health-conscious, so much so that choosing which ones to include in the title was the greatest challenge!
Both balancing the flavors of spring in the rhubarb and lemon-sugar and lighter from the yogurt and oil substitutions, these scones are perfect served warm at your next backyard brunch.
Red Wine-Rhubarb, Yogurt-Ginger Scones
Adapted from Joy the Baker’s Grapefruit, Honey and Yogurt Scones
- 1½ cups whole wheat flour
- ¼ cup brown sugar, divided
- 2 tablespoons date honey (regular honey works fine, too)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons olive oil (original recipe calls for 6 tbsp. butter)
- 4 thin stalks rhubarb, chopped into about a cup (pictured)
- 1/2 cup plain yogurt – I used local full fat yogurt from Clear Spring Creamery
- ¼ cup red wine
- 1 inch grated ginger
- 1 lemon to zest
Preheat oven to 425 degrees.
- Combine dry ingredients: whole wheat flour, baking soda, baking powder and salt into a mixing bowl. Set aside.
- Pour red wine in a large saucepan set to medium heat. Reduce for 8 minutes.
- Zest your lemon entirely and press zest into the brown sugar with the back of a spoon. Add two tablespoons of the lemon-sugar to the dry ingredients, and stir in another tablespoon to the red wine.
- Return to the red wine. Add ginger and rhubarb until coated in wine and lower heat to a simmer for additional 3 minutes, stirring occasionally until the rhubarb has softened to form compote. Remove from heat and cool briefly.
- Cut olive oil into the dry mixture using a table knife. The mixture should form tiny pebbles and, subsequently, a course grain. Add the honey of your choice, yogurt and rhubarb reduction compote. Stir using a fork, or if you’re like me, your hands. Roll out the dough onto a floured surface and shape into a circle. Cut into six triangles and top with remaining lemon-sugar.
- Bake on a lined baking sheet for 15 minutes. Or, make ahead and refrigerate the dough overnight. You can pop it into the oven right before your brunch guests arrive and serve warm–plain or with fresh strawberry jam.