Plum Shortcake

Plum Shortcake - 25 minutes - Serves 6

200g strong white flour
2 tablespoons caster sugar
A pinch of salt
3 teaspoons baking powder
65g cold butter, cubed
150ml milk
900g fresh plums
50-75g sugar
Juice of half a lemon
300ml double cream

Preheat oven to 220°C. Sift the flour, caster sugar, salt and baking powder together. Add butter to the dry ingredients and rub in until the mixture resembles bread crumbs.
Pour in the milk and stir with a spoon until a soft dough is formed. Roll out on a lightly floured surface until 5mm thick. Cut into eight rounds, 7.5cm (3in) across and place on a lightly greased baking sheet.
Bake for 12 minutes or until golden brown.
Meanwhile, slice the plums and mix in a bowl with the sugar and lemon juice. Refrigerate until needed.
Lightly whip the cream. Split the shortcakes in two while still warm, and butter one half of each side.
Place each buttered half face-up on an individual serving dish and cover with sliced plums and a dollop of cream.
Cover this with the other half of the shortcake and place some plum slices on top with more cream.