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1
Preheat oven to 400u00b0 F and line a baking sheet with parchment paper.
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2
In a large bowl, whisk the flours, baking soda, baking powder, salt, and sugar.
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3
Cut the cold butter into the dry ingredients using a pastry blender or two knives until it is the size of peas. Make a well in the center of the ingredients then add in the buttermilk and heavy cream. Stir gently until just combined. It is okay if there are a few dry spots. If it seems very dry, add more heavy cream or buttermilk, one tablespoon at a time.
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4
Turn the dough out onto a lightly floured surface and pat it into a square about 1 inch thick. Fold the dough in half over itself and pat into a square about 1 inch thick. Repeat this process one more time. Then, use a floured 2 1/2-inch round cutter to cut the dough. Place the cut shortcakes onto the prepared baking sheet. Gently re-roll scraps and cut again. Put the whole baking sheet into the freezer for 10 minutes.
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5
Brush the tops of the shortcakes with heavy cream and sprinkle with crunchy sugar. Bake until the tops are browned and the shortcakes are cooked through, 20 to 25 minutes.
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6
Preheat oven to 375u00b0 F.
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7
Gently toss all of the ingredients together on a baking sheet, including the vanilla bean seeds and pod. Roast in the oven until juicy and soft and the juices just begin to caramelize, about 20 minutes.
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8
Let the fruit cool to room temperature and remove the vanilla bean pod and citrus zest just before serving.
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9
To serve: Slice the shortcakes in half, then top with a generous spoonful of fruit and a dollop of whipped cream. Enjoy immediately.
