Lemon-Date Shortcakes With Nectarines and Raspberries

Shortcakes: Heat oven to 425 degrees F. Line a baking sheet with parchment paper or nonstick liner. Combine flour, baking powder, baking soda, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal; stir in dates and lemon zest with a fork, then buttermilk, until a soft dough forms. Turn dough out onto a lightly floured surface; with floured hands, knead lightly several times to bring dough together. Pat or roll out evenly to 3/4-inch thickness. With floured 2 1/2-inch round biscuit cutter, cut out shortcakes (gather scraps and reroll as necessary until you have 8 shortcakes). Transfer with a spatula to prepared baking sheet. Brush tops with lemon juice and sprinkle with sugar. Bake 14 minutes, or until golden brown. Transfer to a wire rack; let cool. Filling: Boil sugar, salt, water, and lemon juice 6 minutes, until syrup turns pale golden. Remove from heat and cool. Stir in fruit. To serve, split shortcakes; spoon some syrup onto cut sides. Place shortcake bottoms on plates; spoon on fruit mixture. Top with whipped cream. Replace shortcake tops.