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.


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 coffee cake with plums and walnut cardamom streusel.

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

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.

Plum Biscoff Shortcakes

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*

As an amazon associate I earn from qualifying purchases.

Plum Biscoff Shortcakes
5 stars (2 ratings)

Plum Biscoff Shortcakes

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 1 hour
Total Time: 1 hour 40 minutes
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.


For the Biscoff Shortcakes:

For the Filling:


To Make the Biscoff Shortcakes:

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

To Make the Filling:

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

To Assemble the Plum Biscoff Shortcakes:

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


Biscoff shortcake recipe adapted from King Arthur Flour's Biscoff Scones.
Calories: 713kcal, Carbohydrates: 79g, Protein: 9g, Fat: 40g, Saturated Fat: 20g, Cholesterol: 127mg, Sodium: 327mg, Potassium: 285mg, Fiber: 3g, Sugar: 41g, Vitamin A: 1354IU, Vitamin C: 9mg, Calcium: 75mg, Iron: 2mg
Cuisine: American
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.