Rye Shortcakes with Strawberry-Mandarinquat Compote and Citrus Labneh Recipe - Los Angeles Times

Ingredients

• 1 pound strawberries
• 8 ounces mandarinquats (6 to 8), kumquats or other citrus
• 1/4 cup light-bodied red wine or a sparkling pet-nat wine
• 3 1/2 tablespoons honey, preferably raw and/or unfiltered, plus more
• Finely grated zest of 1 orange, lemon, mandarinquat or other citrus
• Cocktail bitters, such as Angostura, Peychaud's or an orange bitters
• Kosher salt and freshly cracked black pepper
• 2 cups labneh or thick Greek yogurt
• Freeze-dried strawberries
• Chopped pistachios or almonds and edible flowers, for topping (optional)
• 1 1/2 cups all-purpose flour, plus more
• 1/2 cup rye flour
• 1/4 cup plus 2 tablespoons granulated sugar, plus more for sprinkling
• 1 tablespoon baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon ground cardamom
• Finely grated zest from 1 small lemon or orange
• 9 tablespoons chilled high-fat European-style unsalted butter, such as Plugra or Kerrygold, cut into 1/2-inch cubes
• 1/2 cup chilled buttermilk, plus more for brushing