Plum Biscoff Shortcakes

Name: Plum Biscoff Shortcakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 1.25 cup all-purpose flour; 3 tablespoon granulated sugar; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 0.25 teaspoon ground cinnamon; 4 tablespoon unsalted butter ((1/2 stick), cold); 0.25 cup Biscoff cookie butter spread; 3 tablespoon heavy cream; 1 egg (large); 0.25 cup Biscoff cookie butter; 6 ripe plums, (pitted and sliced); 2 tablespoon brown sugar; 1 tablespoon brandy; 0.5 cup heavy cream; 3 tablespoon powdered sugar

4 servings

Moist, tender Biscoff scones are slathered with cookie butter and juicy summer plums. Topped with softly whipped cream, plum Biscoff shortcakes make a toasty, subtly spiced late summer dessert.

Ingredients

all-purpose flour
1 ¼ c
granulated sugar
3 tbsp
baking powder
½ tsp
salt
½ tsp
ground cinnamon
¼ tsp
unsalted butter
cold), (1/2 stick
4 tbsp
Biscoff cookie butter spread
¼ c
heavy cream
3 tbsp
egg
large
1
Biscoff cookie butter
¼ c
ripe plums
pitted and sliced
6
brown sugar
2 tbsp
brandy
1 tbsp
heavy cream
½ c
powdered sugar
3 tbsp

Directions

To make the biscoff shortcakes:

1
Preheat the oven to 425 degrees F.
2
Combine the first 5 (dry) ingredients in a large bowl.
3
Cut the cold butter into the dry ingredients until it resembles coarse meal. (A few pea-sized pieces of butter may remain.)
4
Place the Biscoff, cream, and egg in a small bowl and mix until smooth.
5
Pour in the biscoff, cream, and egg mixture, and stir to combine.
6
Knead the dough until it's just come together into a ball.
7
Pat the dough to a thickness of ¾-inch, and cut rounds with a 3-inch diameter biscuit cutter.
8
Place the shortcakes on a parchment-lined baking sheet, and bake for 20 minutes or until puffed and lightly golden.

To make the filling:

1
Macerate the sliced plums in brown sugar and brandy (if using) for about one hour or up to overnight.
2
Whip the cream until fluffy, add the powdered sugar, and continue to whip until soft peak stage.

To assemble the plum biscoff shortcakes:

1
Split each shortcake in half horizontally.
2
Spread bottom half with about a tablespoon of Biscoff cookie butter.
3
Layer on the macerated plums, and top with a dollop of whipped cream.
4
Place the other half on top, and garnish with additional whipped cream and plums.

Plum Biscoff Shortcakes

100 min4 servings713 cal

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