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1
For the shortcakes:
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2
Preheat oven to 425F.
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3
Line large baking sheet with parchment paper.
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4
Mix flour, oats, brown sugar, baking powder and salt in large bowl.
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5
Using fingertips, rub in butter until mixture resembles coarse meal.
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6
Add milk; stir until dough forms.
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7
Drop dough onto prepared baking sheet, forming six 2 1/2-inch-diameter biscuits and spacing 3 inches apart.
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8
Sprinkle with 2 teaspoons sugar.
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9
Bake until biscuits are golden and tester inserted into biscuit comes out clean, about 20 minutes.
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10
Transfer to rack.
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11
(Can be made 8 hours ahead.
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12
Cool.
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13
Store airtight at room temperature.)
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14
For the fruit:
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15
Mix together plums, 13 cup sugar, lemon juice, ginger and cinnamon in heavy medium saucepan.
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16
Cook over medium heat until plums release their juices but are still firm, stirring occasionally, 3 to 5 minutes.
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17
Stir in butter until melts.
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18
Let cool for a couple of minutes.
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19
Add cream and powdered sugar in large bowl with electric mixer, beat until stiff peaks form.
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20
Using serrated knife, slice off top 13 of biscuits.
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21
Place biscuit bottoms onto dessert plates.
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22
Add half of plum mixture over biscuits evenly.
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23
Top with whipped cream.
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24
Spoon remaining plum mixture equally over cream.
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25
Arrange biscuit tops over plum mixture.
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26
Serve.
