Summer Stone Fruit Shortcakes

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
458
FAT
53%
CHOL
21%
SOD
61%

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Ingredients for 6 servings

1 cup buttermilk

4 large, ripe apricots, pitted and cut in 1/2-inch wedges

1/4 cup lightly packed mint leaves, cut into thin strips

1 tsp. vanilla extract

4 oz. (8 Tbs.) unsalted butter, cut into pieces and chilled

1/4 cup sugar

3 Tbs. fresh orange juice

12-1/4 oz. (2-3/4 cups) all-purpose flour

1 tsp. salt

3 to 4 Tbs. sugar, depending on the sweetness of  your fruit

3 large, ripe plums, pitted and cut in 1/2-inch wedges

2 Tbs. baking powder

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