|Nutritional Guidelines (per serving)|
|Servings: 6-8 shortcakes (6 to 8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 2g||9%|
|*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.|
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.
- 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)
- Gather the ingredients.
- 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.