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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.

Plum Biscoff Shortcakes

I’ve been thinking about this flavor combination for weeks.

Weeks!  

I don’t know what it is about plums, but for some reason I always want to pair them with spice.

Last year I made this.

It was, omg.  Yum.  Tough one to top, I gotta tell ya.

But these are giving it a run for its money.

Plum Biscoff Shortcakes

Yes, you read that right.

*Biscoff Shortcakes*

Heck yeah!

They are actually scones, which is, I guess, technically a shortcake.  They are a snap to throw together and the Biscoff flavor’s like whoa.

If you are a Biscoff Cookie Butter lover, these shortcakes have your name written all over them.

Why shouldn’t we just slather them with a thick layer of…  more Biscoff?!?

Plum Biscoff Shortcakes

I mean, come on…

Plum Biscoff Shortcakes

Those luscious summer plums are a sweet/tart counterpoint to the toasty-creamy, faintly autumn-spiced cookie butter…  with a dollop of airy, subtly sweet whipped cream like a light, soft cloud.

Plum Biscoff Shortcakes

Plum Biscoff Shortcakes

Plum Biscoff Shortcakes

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.

Prep Time 20 mins Cook Time 20 mins Total Time 40 minutes
Serves 4 servings     adjust servings

Ingredients

    For the Biscoff Shortcakes

    • 1 1/4 cup all purpose flour
    • 3 tablespoons granulated sugar
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground cinnamon
    • 4 tablespoons (1/2 stick) unsalted butter, cold
    • 1/4 cup Biscoff Cookie Butter Spread
    • 3 tablespoons heavy cream
    • 1 egg

    For the Filling

    • approx. 1/4 cup Biscoff Cookie Butter
    • 6 ripe plums, pitted and sliced
    • 2 tablespoons brown sugar
    • 1 tablespoon brandy (optional)
    • 1/2 cup heavy cream
    • 3 tablespoons powdered sugar

    Instructions

      Make the Shortcakes:

      1. Preheat the oven to 425 degrees F.
      2. Combine the first 5 (dry) ingredients in a large bowl.
      3. Place the Biscoff, cream, and egg in a small bowl and mix until smooth.
      4. Cut the cold butter into the dry ingredients until it resembles coarse meal. (A few pea-sized pieces of butter may remain.)
      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.

      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.

      Assemble the 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.

      by

      Recipe Notes

      Biscoff Shortcake recipe adapted from King Arthur Flour's Biscoff Scones

      Plum Biscoff Shortcakes

      Might I suggest macerating the plums in a little brown sugar and brandy?  I would have, had I not been in such an almighty hurry to stuff them into my hungry mouth.

      The tender, caramelly Biscoff shortcakes, layered with summer-sweet plums and whipped cream, are the perfect dessert to help ease you into the cooler months!

      *This post was featured on Made From Pinterest’s Share It Sunday Link Party*

       

       

       

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