Peach Shortcakes With Cream Scones

Peach Shortcake With Scones
Peach Shortcake With Scones. Photo: Diana Rattray
  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: 6-8 shortcakes (6 to 8 servings)
Ratings (5)

Basic sweetened scones make a great base for these easy peach shortcakes. I 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.

What You'll Need

  • 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)

How to Make It

Line a baking sheet with parchment paper. Heat the oven to 375°.

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

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

In a small bowl, lightly whisk 2/3 cup of heavy cream with the egg until blended. Stir in the vanilla and almond extracts. Stir the cream mixture into the dry mixture just until blended and you have a soft dough.

Turn the dough out onto a floured surface. With floured hands, pat the dough into a circle about 3/4-inch thick. Cut into 8 wedges. Or, use a round or square biscuit cutter and cut out as you would biscuits.

Arrange on the parchment lined baking sheet. Brush the tops lightly with the 1 tablespoon of cream. Sprinkle with sugar or vanilla sugar. Bake for 15 to 18 minutes, until lightly browned. Cool on racks then split and fill with some of the peach mixture.

Meanwhile, in a saucepan, combine the drained diced peaches with the 4 tablespoons of sugar, the cinnamon, and 1/2 teaspoon of vanilla. Measure 3/4 cup of the reserved syrup and blend in the cornstarch until smooth. Pour into the saucepan with the peaches and bring to a boil over medium heat. Lower the heat to low and simmer, stirring, until thickened. Remove from the heat and set aside.

Arrange some diced peaches and sauce on a split scone, place the top half of the peach mixture, then top with more sauce and whipped cream or whipped topping. Sprinkle with cinnamon, if desired.

See Also

Peach Cakes and Desserts

More Recipes Using Peaches

Peach Pound Cake

Peach Custard Bread Pudding

Down Home Fresh Peach Cobbler

Nutritional Guidelines (per serving)
Calories 321
Total Fat 20 g
Saturated Fat 11 g
Unsaturated Fat 6 g
Cholesterol 157 mg
Sodium 379 mg
Carbohydrates 31 g
Dietary Fiber 2 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)