Plum and Black Cherry Buttermilk Shortcakes with Ginger Cardamom Whipped Cream

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Buttermilk Shortcakes:

4 cups self-rising flour, plus more for dusting

1 stick (8 tablespoons) salted butter, cut into cubes, plus 3 tablespoons, melted

2 to 3 cups cold buttermilk

1 tablespoon vegetable oil

1/4 cup sanding sugar

Plums and Cherries:

1 pound purple or red plums, pitted and cut into 1/2-inch slices

1 cup black cherries, pitted and halved

1/3 cup granulated sugar

Zest from 1 lemon plus 2 tablespoons fresh lemon juice

1 tablespoon grated fresh ginger (on a rasp)

1/2 teaspoon ground cinnamon

1/2 stick unsalted butter, sliced

Ginger Cardamom Whipped Cream:

2 cups heavy cream

2 tablespoons granulated sugar

1 teaspoon vanilla bean paste

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

Garnish:

1 cup candied walnuts, chopped