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Gingered Blackberry and Black Plum Shortcakes

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    We love this combination of dark-hued fruits, but you can swap in other berries, such as raspberries, or stone fruit, such as nectarines or peaches.
    Everyday Food, July/August 2007
    • Prep Time 20 minutes
    • Total Time 40 minutes
    • Yield Makes 6
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    Ingredients

    • For the Biscuits

      • 2 cups all-purpose flour (spooned and leveled), plus more for work surface
      • 1 tablespoon baking powder
      • 1/2 teaspoon salt
      • 3 tablespoons sugar
      • 1 1/4 cups plus 2 tablespoons heavy cream

    • For the Filling

      • 4 black plums (1 to 1 1/2 pounds total), halved, pitted, and thinly sliced
      • 1 package (5 to 6 ounces) blackberries (about 1 cup)
      • 1/4 cup plus 2 tablespoons sugar
      • Pinch salt
      • 1 piece fresh ginger (3 inches), peeled and finely grated
      • 1 cup heavy cream

    Directions

    1. Make the biscuits: Preheat oven to 450 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 tablespoon sugar. Add 1 1/4 cups cream, and mix just until moistened.
    2. Turn dough onto a floured surface, and pat into a 3/4-inch-thick round. Using a 3-inch biscuit cutter, cut 6 rounds (reuse scraps); transfer to a baking sheet. Brush tops with remaining 2 tablespoons cream, and sprinkle with remaining 2 tablespoons sugar. Bake until golden, 15 to 20 minutes; transfer to a wire rack to cool.
    3. Make the filling: In a large bowl, combine plums, blackberries, 1/4 cup sugar, and salt. Squeeze grated ginger over fruit, releasing juice; discard pulp. Toss gently to combine. Let sit at least 15 minutes and up to 1 hour.
    4. Just before serving, in a large bowl, whip cream and remaining 2 tablespoons sugar until soft peaks form.
    5. With a serrated knife, halve biscuits horizontally. Place bottom half of each biscuit, cut side up, on a serving plate; top with fruit, whipped cream, and biscuit tops.

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