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Level: |
Easy |
Total: |
3 hr 45 min |
Active: |
1 hr |
Yield: |
6 servings |
Level: |
Easy |
Total: |
3 hr 45 min |
Active: |
1 hr |
Yield: |
6 servings |
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/4 cup toasted sesame seeds, plus more for sprinkling
- 2 tablespoons tahini
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into small pieces, plus melted butter for brushing
- 2/3 cup heavy cream
- 1 large egg
- 1 1/2 pounds red plums (about 4), pitted and sliced into thin wedges
- 1/2 vanilla bean, split lengthwise
- 1 cup cold heavy cream
- 2 tablespoons honey
Instructions
- Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, sugar, sesame seeds, tahini, baking powder and salt in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times.
- Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F. Lightly brush each ball of dough with melted butter and sprinkle with sesame seeds. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
- Meanwhile, make the filling: Toss the plums with the sugar and vanilla bean in a medium saucepan; let sit 30 minutes. Cook over medium heat until the juices are bubbling and syrupy, 10 to 15 minutes. Discard the vanilla bean and transfer the plums to a bowl. Let cool to room temperature, at least 2 hours.
- Beat the heavy cream and honey in a medium bowl with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
- Split each shortcake and fill with the whipped cream and plums.
Nutrition Facts
Serving Size |
1 of 6 servings |
Calories |
653 |
Total Fat |
46 g |
Saturated Fat |
25 g |
Carbohydrates |
56 g |
Dietary Fiber |
4 g |
Sugar |
27 g |
Protein |
9 g |
Cholesterol |
160 mg |
Sodium |
385 mg |
Serving Size |
1 of 6 servings |
Calories |
653 |
Total Fat |
46 g |
Saturated Fat |
25 g |
Carbohydrates |
56 g |
Dietary Fiber |
4 g |
Sugar |
27 g |
Protein |
9 g |
Cholesterol |
160 mg |
Sodium |
385 mg |