Lemon Date Shortcakes with Nectarines and Raspberries

Description
Contributed by Catsrecipes Y-Group
 * Makes 8 servings

Shortcakes

 * 2 cups flour
 * 1½ tsp baking powder
 * 1 tsp baking soda
 * ½ tsp salt
 * 6 tbsp unsalted butter, in bits
 * ¾ cup diced dates
 * 1 tsp lemon zest
 * 1 cup buttermilk
 * 1 tbsp lemon juice
 * 2 tbsp sugar

Filling

 * ¾ cup sugar
 * pinch of salt
 * ½ cup water
 * 1 tbsp lemon juice
 * 4 nectarines, thinly sliced
 * 6 oz container red raspberries
 * 1½ cups heavy cream, whipped

Shortcakes

 * 1) Heat oven to 425°F.
 * 2) Line a baking sheet with parchment paper.
 * 3) Combine flour, baking powder, baking soda and salt in a bowl.
 * 4) Cut in butter until mixture resembles coarse meal, stir in dates and lemon zest, then buttermilk, until a soft dough forms.
 * 5) Turn dough out onto a floured surface, knead several times to bring dough together.
 * 6) Roll out to ¾ inch thickness.
 * 7) With floured 2½ inch round biscuit cutter, cut out 8 shortcakes.
 * 8) Transfer to baking sheet.
 * 9) Brush tops with lemon juice and sprinkle with sugar.
 * 10) Bake 14 minutes or until golden brown.
 * 11) Let cool.

Filling

 * 1) Boil sugar, salt, water and lemon juice 6 minutes until syrup turns pale golden.
 * 2) Remove from heat and cool.
 * 3) Stir in fruit.
 * 4) To serve, split shortcakes, spoon some syrup onto cut sides.
 * 5) Place shortcake bottoms on plates, spoon on fruit mixture.
 * 6) Top with whipped cream.
 * 7) Replace shortcake tops.