Macerated Summer Fruit Shortcakes With A Dividend

• 1 quart strawberries, washed, hulled, quartered
• 1/2 pint raspberries
• 1/2 pint blackberries
• 3 plums, pitted, 1/2" cubes
• 3 apricots, pitted, 1/2" cubes
• 1 bottle Moscato
• 4 ounces Campari
• 2 limes, quartered
• 2 lemons, quartered
• Lemon balm leaves
• 1/2 batch (one disk) of http://www.food52.com/recipes...creamsconessweetor_savory, 1 teaspoon ground organic dried lavender (or from your own beautiful bushes) added
• Whipped cream for garnish

1. Place all fruits in a shallow casserole (non-reactive) or in a shallow plastic container with a secure lid. Add the Moscato and Campari. Squeeze in the juices from the quartered limes and lemons, then drop them all into the mix. If you have some lemon balm growing in your garden, pick several leaves, bruise them with your fingertips, and stir them in. Cover with plastic, refrigerate, and allow to macerate for a few hours or overnight.
2. When ready to serve, split the scones through the middle beginning at the tip. Divide the fruits among all servings, spooning them over the bottoms of the scones. Replace scone tops and splop a generous dollop of whipped cream on top of each one.
3. Proceed directly to the *dividend* suggestion above. Here's to summer!

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Taken from food52.com/recipes/12744-macerated-summer-fruit-shortcakes-with-a-dividend (may not work)