2 cups Biscuit Mix
1/2 cup unsalted butter, chilled in freezer for 10 minutes
3/4 cup buttermilk
1 teaspoon finely grated orange zest
All-purpose flour (for surface)
1 large egg, beaten to blend
2 tbsp sugar
3/4 cup Zesta Red plum jam
3/4 cup chilled heavy cream, whipped
Preheat oven to 425°C.
Mix Biscuit Mix and butter in a food processor until the mixture resembles a coarse meal. Transfer to a large bowl.
Add buttermilk & mix. Add zest & mix.
Transfer to a lightly floured surface; gather into a ball. Knead 4-5 times.
Dust with flour as needed to prevent sticking.
Roll out to a 7″ square about 3/4″ thick. Cut in half.
Cut each half into 4 rectangles.
Transfer the shortcakes to a parchment paper-lined baking sheet.
Brush with beaten egg; sprinkle with raw sugar.
Bake shortcakes until firm and golden brown, 13-15 minutes.
Let cool slightly. Split; fill with jam and whipped cream.
