Peach Shortcakes With Cream Scones

Peach Shortcakes With Cream Scones

The Spruce / Christine Ma

Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
388 Calories
16g Fat
57g Carbs
5g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 388
% Daily Value*
Total Fat 16g 21%
Saturated Fat 10g 49%
Cholesterol 68mg 23%
Sodium 214mg 9%
Total Carbohydrate 57g 21%
Dietary Fiber 2g 8%
Total Sugars 31g
Protein 5g
Vitamin C 3mg 15%
Calcium 114mg 9%
Iron 2mg 11%
Potassium 160mg 3%
*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.

Ingredients

For the Scones:

  • 2 cups all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 3 tablespoons sugar

  • 1/4 teaspoon kosher salt

  • 5 tablespoons cold, unsalted butter, 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

  • Sugar or vanilla sugar, for garnish

For the Peach Compote:

  • 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

  • Lightly sweetened whipped cream, for garnish

  • Cinnamon or cinnamon-sugar, optional

Steps to Make It

Make the Scone Shortcakes

  1. Gather the ingredients.

    Scone Shortcakes ingredients

    The Spruce / Christine Ma

  2. Preheat oven to 375 F. Line a baking sheet with parchment paper.

    Line a baking sheet with parchment paper

    The Spruce / Christine Ma

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

    Combine the flour, baking powder, sugar, and salt in a bowl

    The Spruce / Christine Ma

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

    butter added to the flour mixture in the bowl

    The Spruce / Christine Ma

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

    heavy cream, eggs, vanilla and almond extracts in a bowl

    The Spruce / Christine Ma

  6. Stir cream mixture into dry mixture just until blended and a soft dough forms.

    doug in a bowl

    The Spruce / Christine Ma

  7. Turn dough out onto a floured surface.

    dough on a floured surface

    The Spruce / Christine Ma

  8. Pat dough into a circle about 3/4-inch thick with floured hands.

    dough formed into a circle

    The Spruce / Christine Ma

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

    dough sliced into pieces

    The Spruce / Christine Ma

  10. Arrange on parchment-lined baking sheet.

    shortbread pieces on a baking sheet

    The Spruce / Christine Ma

  11. Brush tops lightly with cream. Sprinkle with sugar or vanilla sugar.

    shortbread brushed with cream and sprinkled with sugar on a baking sheet

    The Spruce / Christine Ma

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

    baked shortcakes on a baking sheet

    The Spruce / Christine Ma

Peach Compote

  1. Gather compote ingredients.

    Peach Compote ingredients

    The Spruce / Christine Ma

  2. Combine drained, diced peaches with sugar, cinnamon, and vanilla.

    peaches, sugar, vanilla, and cinnamon in a saucepan

    The Spruce / Christine Ma

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

    syrup and cornstarch mixed together in a bowl

    The Spruce / Christine Ma

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

    syrup mixture and peaches cooking together in a saucepan

    The Spruce / Christine Ma

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

    Peach Compote in a saucepan

    The Spruce / Christine Ma

Arrange the Shortcakes

  1. Arrange some diced peaches and sauce on a split scone. Add top half of scone on top.

    Peaches with a shortcake on a plate

    The Spruce / Christine Ma

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

    peach compote and whipped cream on top of the shortcake on the plate

    The Spruce / Christine Ma

  3. Sprinkle with cinnamon, if desired.

    Peach Shortcakes With Cream Scones

    The Spruce / Christine Ma

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