Shortcakes with Spiced & Citrus Plums

Directions

For the shortcakes:

Preheat oven to 425°F.

Line large baking sheet with parchment paper.

Mix flour, oats, brown sugar, baking powder and salt in large bowl.

Using fingertips, rub in butter until mixture resembles coarse meal.

Add milk; stir until dough forms.

Drop dough onto prepared baking sheet, forming six 2½-inch-diameter biscuits and spacing 3 inches apart.

Sprinkle with 2 teaspoons sugar.

Bake until biscuits are golden and tester inserted into biscuit comes out clean, about 20 minutes.

Transfer to rack. (Can be made 8 hours ahead. Cool. Store airtight at room temperature.)

For the fruit:

Mix together plums, ⅓ cup sugar, lemon juice, ginger and cinnamon in heavy medium saucepan.

Cook over medium heat until plums release their juices but are still firm, stirring occasionally, 3 to 5 minutes.

Stir in butter until melts. Let cool for a couple of minutes.

Add cream and powdered sugar in large bowl with electric mixer, beat until stiff peaks form.

Using serrated knife, slice off top ⅓ of biscuits.

Place biscuit bottoms onto dessert plates.

Add half of plum mixture over biscuits evenly.

Top with whipped cream.

Spoon remaining plum mixture equally over cream.

Arrange biscuit tops over plum mixture.

Serve.