Peach Shortcakes With Cream Scones

Peach Shortcake With Scones

The Spruce / Diana Rattray

  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 6-8 shortcakes (6 to 8 servings)
Nutritional Guidelines (per serving)
321 Calories
20g Fat
31g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6-8 shortcakes (6 to 8 servings)
Amount per serving
Calories 321
% Daily Value*
Total Fat 20g 25%
Saturated Fat 11g 54%
Cholesterol 157mg 52%
Sodium 379mg 16%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 9%
Protein 6g
Calcium 149mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Basic sweetened scones make a great base for these easy peach shortcakes. We used canned peaches for these shortcakes, but this fresh peach sauce is another option. Garnish the shortcakes with a sprinkling or grinding of cinnamon sugar along with the whipped cream or whipped topping.


  • For the Scones:
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons butter (cold unsalted, cut into small pieces)
  • 2/3 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon heavy cream (for brushing on tops)
  • Garnish: sugar (or vanilla sugar, for tops)
  • For the Peach Sauce:
  • 1 (28-ounce) can sliced peaches in syrup (diced, syrup reserved)
  • 1 tablespoon cornstarch
  • 4 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Garnish: lightly sweetened whipped cream (or purchased whipped topping)
  • Optional: cinnamon (or cinnamon sugar blend)

Steps to Make It

Make the Shortcakes

  1. Line a baking sheet with parchment paper.

  2. Heat the oven to 375 F.

  3. In a large mixing bowl, combine the flour, baking powder, 3 tablespoons sugar, and salt. Whisk to combine ingredients.

  4. Work the butter in with a pastry blender or fingers until the mixture is crumbly.

  5. In a small bowl, lightly whisk 2/3 cup of heavy cream with the egg until blended. Stir in the vanilla and almond extracts. 

  6. Stir the cream mixture into the dry mixture just until blended and you have a soft dough.

  7. Turn the dough out onto a floured surface.

  8. With floured hands, pat the dough into a circle about 3/4-inch thick.

  9. Cut into 8 wedges. Or, use a round or square biscuit cutter and cut out as you would biscuits.

  10. Arrange on the parchment-lined baking sheet.

  11. Brush the tops lightly with the 1 tablespoon of cream. Sprinkle with sugar or vanilla sugar.

  12. Bake for 15 to 18 minutes, until lightly browned.

  13. Set aside to cool.

Peach Compote

  1. Combine the drained diced peaches with the 4 tablespoons of sugar, the cinnamon, and 1/2 teaspoon of vanilla.

  2. Measure 3/4 cup of the reserved syrup and blend in the cornstarch until smooth.

  3. Pour into the saucepan with the peaches and bring to a boil over medium heat.

  4. Lower the heat to low and simmer, stirring, until thickened. Remove from the heat and set aside.

Bringing It All Together

  1. Arrange some diced peaches and sauce on a split scone, place the top half of the peach mixture

  2. Top with more sauce and whipped cream or whipped topping.

  3. Sprinkle with cinnamon, if desired.

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