Mix together all of the dry ingredients in a medium to large bowl. Add the small chunks of butter and, using your fingertips, rub the butter into the flour mixture. Continue doing this until the butter pieces are about the size of peas and are covered in flour. Pour in the buttermilk and mix together gently to incorporate. Do not overmix – working the batter will give you dense and tough shortcakes!

Scoop the batter on to a lined baking sheet with a large spoon or a large cookie scoop.

Sprinkle with coarse sugar. You can use demerrara sugar or sparkling sugar. In a pinch, just use regular granulated sugar.

Bake at 425F for 13 to 15 minutes, until beginning to brown.

Slice and pit your plums. Grate the fresh ginger and mix into the plums. Add the plums and ginger to a pan and add the sugar, cinnamon, lemon zest and juice. Cook over medium-low heat for 5 to 8 minutes, stirring occassionally.

Once the juices have been released and thickened up, remove from heat and add the softened butter. Stir it until the butter is melted and incorporated. Cool or serve while still warm.

Cut the top off the shortcakes with a serrated knife. Spoon spiced plums onto the bottom piece of shortcake. Drizzle on syrup to your hearts content! Top with a dollop of whipped cream. Replace the top of the shortcake and top with more plums, syrup and whipped cream. Enjoy!