Raspberry Shortcakes with Raspberry Sauce

6 SERVINGS

RASPBERRIES
1 cup sugar
1/3 cup fresh lemon juice
4 1/2-pint baskets raspberries

BISCUITS

2-1/4 cups all purpose flour
6 tablespoons plus 4 teaspoons sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt

10 tablespoons (1-1/4 sticks) chilled unsalted butter cut into pieces
1/4 cup plus 2 tablespoons buttermilk
2 large eggs
1 tablespoon vanilla extract
2 teaspoons grated lemon peel

1-1/2 cups creme fraiche or whipping cream
1/3 cup honey
Additional fresh raspherries

FOR RASPBERRIES:
Mix sugar and lemon juice in large bowl. Add berries; toss gently. Let stand 2 hours at room temperature.

Strain raspberries reserving juice and all berries. Puree 1 cup raspberries in processor. Strain into medium bowl, pressing on solids. Mix reserved juice into puree. Reserve remaining raspberries (Can be made 6 hours ahead. Cover sauce and raspberries separately and chill.)

FOR BISCUITS:
Preheat oven to 400 degrees. Sift flour, 6 tablespoons sugar, baking powder, baking soda and salt into large bowl. Add chilled butter and rub in with fingertips until mixture resembles coarse meal. Whisk 1/4 cup buttermilk, eggs, vanilla and lemon peel in medium bowl to blend. Add to dry ingredients; stir to blend well. Gather dough into ball.

Knead dough on floured surface until it just holds together. Roll dough into 3/4-inch-thick round. Using 3 inch-diameter biscuit cutter cut out biscuits. Gather dough scraps, reroll and cut out additional biscuits. Place biscuiLs on ungreased baking sheet. Brush with 2 tablespoons buttermilk. Sprinkle with 4 teaspoons sugar.

Bake biscuits until ptiffed and light golden, about 18 minutes Transfer to rack Cool, (Can be prepared 6 hoors ahead. Let stand at room temperature.)

Beat creme fraiche in large bowl until thick. Fold in honey. Ctit 6 biscuits honzontally in half (reserve remaining biscuits), Place 6 bottoms on 6 plates. Spoon half of cre me fraiche mixttire then all of strained raspberries over biscuit bottoms, di~ding equally Top with remaining creme fraiche mixture. Place 6 biscuit tops over Serve with raspberry sauce and additional berries.