Lemon shortcake with plums recipe

Ingredients

• 2 cups all-purpose flour
• ¼ cup sugar
• ¼ cup sugar
• 1 tablespoon finely shredded lemon peel
• ½ teaspoon salt
• ½ cup butter, cut up
• ½ cup milk
• 1 egg, lightly beaten
• 2 teaspoons whipping cream
• 2 teaspoons sugar
• 7 plums, thinly sliced
• 6 tablespoons sugar
• 1 tablespoon lemon juice
• 1 cup recipe Mascarpone Whipped Cream

1. Preheat oven to 400°F. Grease a 9×1½-inch round cake pan; set aside. In a medium bowl combine flour, the ¼ cup sugar, the baking powder, lemon peel, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add milk and egg, tossing with a fork just until flour mixture is moistened. On a floured surface knead dough by folding and gently pressing it just until dough holds together. Pat into pan. Brush top with the 2 teaspoons whipping cream; sprinkle with the 2 teaspoons sugar. Bake for 23 to 25 minutes or until golden. Let cool on a wire rack.
2. In a medium saucepan combine 1 of the sliced plums, the 6 tablespoons sugar, and the lemon juice. Cook over medium heat about 8 minutes or until tender. Stir in the remaining plums; let cool.
3. To serve, remove shortcake from baking pan; split horizontally in half. Place bottom half of shortcake on a platter. Top with half of the Mascarpone Whipped Cream and half of the plum mixture. Add the top half of the shortcake, the remaining Mascarpone Whipped Cream, and the remaining plum mixture.