2 c  Flour
1/4 c  Sugar
1 ts Nutmeg
3/4 c  Chilled cut up unsalted
Butter
2    Egg yolks
2 tb Water
Toppings:
10 oz Frozen in light syrup
Raspberries
1 c  Fresh wild blueberries
1/2 pt Fresh raspberries
3 tb Confectioners sugar
Confectioners sugar for
Dusting
3/4 c  Chilled heavy cream
1/4 ts Nutmeg

Shortcake: Preheat oven to 400. In processor, combine flour, sugar &
1 tsp. nutmeg. Process for 15 seconds to blend. Add butter; using
pluse motion, process until it resembles coarse meal. In cup, with
fork combine yolk & water; mix well. With processor running, pour in
yolk mix through feed tube; process just til dough forms. Place dough
on lightly floured surface; with lightly floured rolling pin, roll
dough 1/4″ thick. With 3 1/2″ fluted round cutter, cut into rounds.
Transfer rounds to ungreased baking sheet. Reroll dough scraps to
make a total or 12 rounds. Bake 12-13 minutes or until golden brown.
Transfer rounds to wire rack; cool completely. At this point
shortcakes may be stored in airtight container up to 2 days or frozen
for later use. Toppings: In food processor, puree frozen raspberries
& their syrup. Press through fine sieve pver glass measure; set
aside. In medium bowl, combine blueberries, fresh raspberries & 1
Tbls. confectioners sugar; mix lightly. In medium bowl or electric
mixer, combine cream, remaining 2 Tbls. confectioners sugar & 1/4
tsp. nutmeg. At high speed, beat until stiff peaks form when beaters
are raised. Assemble cakes: On each of 6 serving plates, place one
round. Top with 1/3 cup berry mix, 2 1/2 Tbls. raspberry puree & 1/4
cup whipped cream. Place a round on each. Dust with confectioners
sugar.

Shortcake: