1. Make the fruit filling. Working over a bowl to catch the juices, cut cherries in half, removing the pits; then add cherries to the bowl. Add plums and sugar and stir. Let sit at room temperature for 30 to 60 minutes forthe fruits to release their juices. May be prepared 1 day in advance and stored, refrigerated.

2. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

3. Prepare the topping. In a small bowl, stir together cinnamon, sugar, and oats. Set aside.

4. Prepare the shortcakes. In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Using a pastry blender or a fork, cut butter into the dry ingredients until the mixture is crumbly and the size of small peas.

5. In a small bowl, mix egg, buttermilk, and vanilla. Make a well in the center of the flour mixture and pour in buttermilk mixture. Mix with a fork until the dough is moist and starts to form clumps. Using your hands or arubber spatula, turn the dough over about 6 times until it comes together.

6. Place dough on a lightly floured work surface and pat it into a 12-by-4 1/2-inch rectangle, about 3/4 to 1 inch thick. (Lightly sprinkle the dough with flour if your hands get sticky.) Cut the dough in half lengthwise, then cut crosswise into 6 columns to yield 12 squares. Using a metal spatula, transfercakes to the prepared baking sheet, about 1 1/2 to 2 inches apart. Sprinkle with reserved cinnamon sugar. Bake until golden and firm-crisp on theoutside, about 14 to 16 minutes.

7. Assemble the shortcakes. Split the biscuits in half horizontally using a serrated knife. On the bottom half of each biscuit, spoon about 1/3 cup of the fruit and juices, add a dollop of whipped cream, and cover with the top half ofthe biscuit. Serve immediately.

Source: Hannaford fresh Magazine, July -,- August 2012