准备

Make the biscuits:

• Line a large rimmed baking sheet with parchment.

  Chill the butter pieces in the freezer for about 15 minutes. Meanwhile, in a large mixing bowl, whisk the flour, sugar, baking powder, cinnamon, salt, and nutmeg. With a pastry blender, cut in the cold butter until the mixture resembles a very coarse meal strewn with pieces of butter the size of peas and pistachios. Add the walnuts and toss with a fork to distribute them.

  Combine the cream with the vanilla in a liquid measuring cup. Make a well in the center of the flour mixture and pour the cream into the well. With a fork, work your way around the bowl, pulling the dry ingredients into the wet and mixing until the ingredients are mostly moistened and a rough dough forms. Gently knead the dough a few times in the bowl to pick up any dry ingredients in the bottom of the bowl and bring it together into a loose ball. Transfer the dough to the parchment-lined baking sheet and pat into a 3/4-inch-thick circle. Refrigerate for about 20 minutes.

  Position a rack in the center of the oven and heat the oven to 450°F.

  将3英寸圆形的纯边缘饼干切割器浸入面粉中，直接通过面团切下，而不会扭曲以形成饼干。（在切割每个饼干之前将切割器浸入面粉中。）小心地将饼干移至烤盘的一端。将面团碎片收集在一起，短暂地揉捏以使面团平滑，然后在烤盘的另一端拍摄一个3/4英寸厚的圆圈。切出更多的饼干。再重复一次。您可以使用剩余的废料制作一两个额外的饼干，但是这些饼干的质地不如其他饼干。

  将饼干撒在烤盘上。用奶油轻轻刷上顶部，然后撒上Demerara糖。

  Put the baking sheet in the oven and lower the temperature to 425°F. Bake until the biscuits are deeply browned on top and bottom, 20 to 25 minutes. Let them cool on a rack while you make the caramelized plums.

制作鲜奶油：

• Using a chilled bowl and beaters, whip the heavy cream with a hand-held or stand mixer on medium speed until it thickens slightly. Add the sour cream and confectioners’ sugar and whip on medium-high speed until it holds medium peaks. Use right away.

组装脆饼：

• 使用叉子，将每个饼干水平分成一半。将底部的半半放在每个饼干上，将盘子和汤匙5或6个李子楔设置为。在李子上涂上奶油，并用一些焦糖李子汁淋上毛毛雨。将饼干的顶部栖息在奶油上。如果剩下李子，请将它们放在脆饼旁边的盘子上。