Gingered Blackberry and Plum Shortcakes

• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1/2 teaspoon plus a pinch of salt
• 1/4 cup plus 5 tablespoons sugar
• 2 1/4 cups plus 2 tablespoons heavy cream
• 4 black plums (1 to 1 1/2 pounds), halved, pitted, and thinly sliced
• 1 pint blackberries (about 1 cup)
• 3 tablespoons finely grated peeled fresh ginger

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

flour, baking powder, salt, sugar, heavy cream, black plums, blackberries, fresh ginger

Taken from www.epicurious.com/recipes/food/views/gingered-blackberry-and-plum-shortcakes-388070 (may not work)