1. Preheat oven to 375F. Line a baking sheet with parchment paper. Set aside.  
2. In a medium bowl, combine flour, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until crumbly.  
3. In a small bowl, combine buttermilk, 2 Tbsp. honey, and lemon zest. Pour buttermilk mixture into flour mixture. Stir just until moistened. Gather flour mixture into a ball. 
4. On a floured surface, gently pat into a 4x6-inch rectangle about 1/2 inch thick. Cut into six 2-inch squares. Place squares on baking sheet about 2 inches apart. If desired, brush with 1 Tbsp. whipping cream. Bake for 12 to 15 minutes or until bottoms are golden brown. Transfer shortcakes to wire rack; cool. 
5. For the compote, in a large saucepan combine berry blend, apple, lemon juice and 1/4 cup honey. Bring mixture to boiling; reduce heat. Simmer for 10 minutes, uncovered, or until apples are tender. Cool slightly.  

Each serving contains: 303 calories, 9 g fat, 6 g saturated fat, 0 g trans fat, 24 mg cholesterol, 249 mg sodium, 52 g carbohydrates, 4 g fiber, 25 g sugar, 5 g protein. Daily values: 7% vitamin A, 19% vitamin C, 5% calcium, 5% iron.