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.
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.
Yes, you read that right.
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?!?
I mean, come on…
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.
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!
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Plum Biscoff Shortcakes
For the Biscoff Shortcakes:
- 1 1/4 cup (156.25 g) all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 4 tablespoons (59.15 g) unsalted butter, (1/2 stick), cold
- 1/4 cup (59.15 g) Biscoff cookie butter spread
- 3 tablespoons heavy cream
- 1 egg, (large)
For the Filling:
- 1/4 cup (59.15 g) Biscoff cookie butter
- 6 ripe plums,, pitted and sliced
- 2 tablespoons brown sugar
- 1 tablespoon brandy, (optional)
- 1/2 cup (118.29 ml) heavy cream
- 3 tablespoons powdered sugar
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.
Holy wow you are knocking it out of the park lately! First that Heaven and Hell cake, then this AND the link to the coffee cake. So many flavors going on that I absolutely love… Especially cardamom! I literally swoon for it. Pinning, tweeting etc. the cake, these shortcakes and the coffee cake! 🙂
Wow, no kidding Jill? Thank you so much. I didn’t know you were such a big cardamom fan! I was just making another recipe with it yesterday 😉
ha, ha when you posted this the other day and I commented, I assumed this was your most recent post… didn’t even notice it was from 2013. No matter, still love the combination. Yes, I even sprinkle cardamom on my grilled asparagus and roasted carrots. I also use it in any desserts I make with rhubarb and strawberry (usually a crisp). But for as much as I love it, I’ve only ever used the pre-ground. I’ll have to try the fresh from pods!
It’s all good, Jill! I don’t mind if you comment on an older post, not one bit! I was just resurrecting it since it’s such a nice treat at this time of year 😉 I will definitely give cardamom a try on carrots next time! And the pods are like whoa! Lots of flavor in there 😉
I’m so wishing we could get Biscoff here, that stuff must be amazing! And hese shortcakes look out-of-this-world delicious, I looooove them! x
Oh, I wish you could get it too, Consuelo! It’s got a texture like peanut butter, but a flavor like graham crackers. So good! Thanks for stopping by with your sweet comments… <3
Love the idea of a biscoff shortcake! These sound incredible!
Thanks, Jessica! The shortcake/scone would make a yummy breakfast on it’s own too… 😉
Allie, these are super cute and so so tempting! And now I will have to stop myself from eating Biscoff with a spoon so I can make these. 🙂 Love the idea of macerating the plums in brown sugar and brandy. YUM!
Thank you so much Anna! I had some difficulty restraining myself from eating the whole jar, lol! There’s lots of ways to eat Biscoff spread but I think straight from the jar is by far my favorite! 🙂
Yum I cannot get over these biscoff shortcakes- they look so delicious!
Thanks, Meghan! They came out so delish– lots of yummy Biscoff flavor 😉
I just love Biscoff – cannot go wrong with it in any form! 🙂
I’m with ya, girl 😉
This is creative!!! And so beautiful!! I love that you paired it with plums. Would love to try the spread with fresh plums 🙂
Thanks, Zainab! I really like the combo. Sort of like PB&J but…different! So happy you enjoyed, thanks for stopping by! <3
Ooh, they look good. I love Biscoff, it’s known as Lotus spread here. I used it in a recipe this past weekend and it yields such creaminess. I never thought to pair it with fruit, what a great idea Allie.
I wasn’t sure if I should call it Biscoff or Cookie Butter, lol! It never occurred to me to call it Lotus spread but that totally makes sense. Whatever you call it, it’s amazing! I can’t wait to try the crunchy version 🙂
The crunchy one is so good, definitely try it.
As soon as my jar is finished, which shouldn’t be too long, lol… 😉
Allie, these gorgeous plums are making me so nostalgic for childhood when we would just run to our backyard and pluck fresh plums from our tree. I haven’t had a plum in ages and I think your lovely plum biscoff shortcakes might be the way to go. Thanks so much for sharing (and giving me a reason to walk down memory lane)!
Awww! I love that! Isn’t it great how food can evoke memories like that? Whenever I eat a plum, it reminds me of going to our local swimming pool as a child. My mom would always pack fruit for us to snack on, and plums were such a summer thing. I’m so glad you enjoyed the post and thanks for sharing such a sweet story! 🙂