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Plum Shortcakes

  • Makes: 6 servings  
  • Freezes: excellent, biscuits only 
  • Prep Time: 15 minutes 
  • Baking Time: 10-12 minutes  

Ingredients

Plum Mixture

2 cups 500 mL sliced fresh plums

2 tbsp 30 mL Sugar In The Raw® Natural Turbinado Sugar

Shortcakes

2 cups 500 mL Robin Hood® Original All Purpose Flour

3 tbsp 45 mL granulated sugar

1 tbsp 15 mL baking powder

½ tsp 2 mL salt

½ cup 125 mL Crisco® All-Vegetable Shortening

1 egg

½ cup 125 mL Carnation® Evaporated Milk, Regular, 2% or Fat Free

1 ½ tsp 7 mL vanilla extract

Sugar In The Raw® Natural Turbinado Sugar, garnish

GARNISH

whipped cream (optional)

Directions

  Plum Mixture

  1 Combine plums and sugar in medium bowl. Toss to mix well. Reserve while preparing biscuits.

  Shortcakes

  2 Preheat oven to 425°F (220°C). Lightly grease or line baking sheet with parchment paper.

  3 Combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size pieces. Make a well in center of flour mixture.

  4 Beat egg in a small bowl. Add milk and vanilla. Mix thoroughly. Pour mixture into well in center of flour mixture; toss with fork until well combined (do not overwork). Drop batter into 6 equal mounds on prepared baking sheet. Sprinkle with sugar if desired.

  5 Bake for 10-12 minutes until lightly browned. Remove from oven; place baking sheet on a rack to cool.

  6 Split each shortcake in half horizontally. Place bottoms on serving plates. Place an even amount of plums on shortcake bottoms. Top with whipped cream. Replace shortcake tops. Serve.

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