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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
minutes
mins
Cook Time
20
minutes
mins
Resting Time
1
hour
hr
Total Time
1
hour
hr
40
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
plum biscoff shortcakes
Servings:
4
servings
Calories:
713
kcal
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
Calories:
713
kcal
|
Carbohydrates:
79
g
|
Protein:
9
g
|
Fat:
40
g
|
Saturated Fat:
20
g
|
Cholesterol:
127
mg
|
Sodium:
327
mg
|
Potassium:
285
mg
|
Fiber:
3
g
|
Sugar:
41
g
|
Vitamin A:
1354
IU
|
Vitamin C:
9
mg
|
Calcium:
75
mg
|
Iron:
2
mg