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For the Blueberry Sauce:
Put blueberries, maple syrup, vanilla, lemon zest and lemon juice into a small sauce pan and bring to a simmer. Dissolve cornstarch with a splash of water forming a thin paste then stir it into the simmering blueberries. Stir until thickened. Cool until needed.
For the Shortcake Biscuits:
Preheat your oven to 425 degrees.
Whisk the flour, sugar, baking powder, salt and nutmeg together. Whisk the sour cream and milk together then add to the dry ingredients. Stir with the handle end of a wooden spoon until combined. Knead briefly, just until the dough comes together then pat into a thick disc. Cut into six wedges. Brush with milk, lightly moistening each biscuit then sprinkle evenly with a bit of white sugar. Bake until golden brown, about 13 or 14 minutes.
For the Honey Whipped Cream:
Whip the cream and honey together until stiff peaks form.
Spoon some Blueberry Sauce over a biscuit and garnish with a dollop of Honey Cream.
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