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A Dark Day and my Plum Shortcakes with Spiked Chantilly Cream for #Baketogether Recipe

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A Dark Day and my Plum Shortcakes with Spiked Chantilly Cream for #Baketogether
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Ingredients

  • For the plum topping:
  • 9 ripe plums
  • 3 – 4 T sugar, to taste
  • 3 Tbsp water
  • 2 Tbsp sweet wine (I used a Sauvignon Blanc dessert wine) or fresh lemon juice, to taste
  • For the shortcake biscuits:
  • 9 oz. (2 cups) unbleached all-purpose flour; more for rolling
  • 1/3 cup granulated sugar
  • 2-1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 4 oz. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
  • 1 large egg
  • 1/4 cup heavy cream; more for brushing
  • 1/4 cup buttermilk (or use regular milk with 1/4 tsp lemon juice added)
  • 1 Tbsp turbinado sugar (use granulated if not available)
  • For the Chantilly whipped cream:
  • 1 & 1/2 cups heavy cream
  • 4-6 Tbsp.powdered sugar to taste
  • 2 Tbsp sweet dessert wine
  • Preparation
  • To Prepare the Plums:

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