Juicy, slightly-baked plums put a fall spin on a summer favorite. Shortcakes made of light, flaky biscuits are filled with plum slices and topped with homemade whipped cream. Full of flavor and garnished with edible flowers, this dessert is a sweet end to an autumn evening.
Preheat oven to 425º F. Prepare cookie sheet with parchment paper.
In food processor, combine flour, 1/4 cup granulated sugar, baking powder and salt. Add butter; pulse until mixture resembles coarse crumbs. Add milk and egg; pulse until dough forms into ball.
Turn dough out onto lightly floured surface. Knead gently 8 to 10 times. Roll out dough to 1/2-in. thickness; cut with 2 3/4-in. round cutter dipped in flour. Reroll dough scraps to make additional biscuits and place on prepared pan. Brush tops with milk and sprinkle with sparkling sugar.
Bake 12-15 minutes or until golden brown. Remove from cookie sheet to cooling grid and let cool completely.
Combine sliced plums and remaining 2 tablespoons sugar in medium bowl. Place on parchment lined cookie sheet and bake 5-7 minutes, or until plums just start to release juices.
In medium bowl, whip cream and confectioners’ sugar with electric mixer on high speed until soft peaks form. Cut shortcakes in half horizontally; fill with sliced plums and whipped cream; garnish with flower petals, if using.
Note: 12 Italian prune plums may be used in place of medium plums.