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1
Make biscuits: Preheat oven to 450F.
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2
Whisk together flour, baking powder, 1/2 teaspoon salt, and 1 tablespoon sugar.
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3
Add 1 1/4 cups cream, and mix just until moistened.
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4
Turn out dough onto a floured work surface, and gently pat into a 3/4-inch-thick round.
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5
Using a floured 3-inch biscuit cutter, cut out 6 rounds (pat together scraps and cut out more rounds, if needed); transfer to a baking sheet.
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6
Brush tops with 2 tablespoons cream, and sprinkle with 2 tablespoons sugar.
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7
Bake until golden, 15 to 20 minutes; transfer to a wire rack to cool.
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8
Meanwhile, make filling: In a large bowl, combine plums, blackberries, 1/4 cup sugar, and remaining pinch of salt.
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9
Place grated ginger in a fine sieve; hold over the bowl and press on ginger with a wooden spoon to release juice (discard solids).
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10
Toss gently to combine.
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11
Let sit at least 15 minutes and up to 1 hour.
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12
Just before serving, use an electric mixer to whip remaining 1 cup cream and 2 tablespoons sugar until soft peaks form.
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13
With a serrated knife, halve biscuits horizontally.
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14
Place bottom half of each biscuit on a serving plate; layer with fruit and whipped cream, then replace top halves.
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15
Serve immediately.
