Peach Shortcakes With Cream Scones

Make the Scone Shortcakes

1. Gather the ingredients.

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

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

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

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

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

7. Turn dough out onto a floured surface.

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

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

10. Arrange on parchment-lined baking sheet.

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

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

Peach Compote

1. Gather compote ingredients.

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

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

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

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

Arrange the Shortcakes

1. Arrange some diced peaches and sauce on a split scone, then add the top half of the scone.

2. Drizzle with more compote and add whipped cream or whipped topping.

3. Sprinkle with cinnamon or cinnamon-sugar, if desired.