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 this.
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.
- 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 [url href=”http://astore.amazon.com/yinmomyangmom-20/detail/B005IZHXGG” target=”_blank”]Biscoff Cookie Butter Spread[/url]
- 3 tablespoons heavy cream
- 1 egg
- For the Filling:
- approx. 1/4 cup [url href=”http://astore.amazon.com/yinmomyangmom-20/detail/B005IZHXGG” target=”_blank”]Biscoff Cookie Butter[/url]
- 6 ripe plums, pitted and sliced
- 2 tablespoons brown sugar
- 1 tablespoon brandy (optional)
- 1/2 cup heavy cream
- 3 tablespoons powdered sugar
- Preheat the oven to 425 degrees F.
- Combine the first 5 (dry) ingredients in a large bowl.
- Place the Biscoff, cream, and egg in a small bowl and mix until smooth.
- Cut the cold butter into the dry ingredients until it resembles coarse meal. (A few pea-sized pieces of butter may remain.)
- 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 3/4-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.
- 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.
- 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.
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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