Heat oven to 425. Mix all ingredients with fork. Beat 15 strokes. Knead gently 8 to 10 times on board lightly dusted with Bisquick. Roll dough 1 cm thick. Cut out six 8 cm shortcakes. Dip fingers in Bisquick; press deep indentation (about 5 cm across) in center of each shortcake; fill with a heaping teaspoonful of Prun e Filling or apricot or raspberry jam. Bake about 10 min., or until lightly bro wned. Serve warm with shipped cream, sour cream or sweet cream.
Prune filling: Simmer prunes in water to cover for 30 min., or until tender. Drain. Chop finel y. Add allspice, sugar, lemon rind and lemon juice. Cool.