Plum Biscoff Shortcakes

5 stars (2 ratings)

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 Time20

Cook Time20

Resting Time1

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: plum biscoff shortcakes

Servings: servings

Calories: 713kcal

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 unsalted butter (1/2 stick), cold
1/4 cup Biscoff cookie butter spread
3 tablespoons heavy cream
1 egg (large)

For the Filling:

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

US Customary - Metric

Instructions

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.

Notes

Biscoff shortcake recipe adapted from King Arthur Flour's Biscoff Scones.

Nutrition