|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)
Make the Shortcakes:
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.
Set aside to cool.
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.
Bringing It All Together:
Arrange some diced peaches and sauce on a split scone, place the top half of the peach mixture
Top with more sauce and whipped cream or whipped topping.
Sprinkle with cinnamon, if desired.
More Recipes Using Peaches