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Peach Shortcake


Peach Shortcake With Scones

Peach Shortcake With Scones

Photo: Diana Rattray
Basic sweetened scones make a great base for these easy shortcakes. I used canned peaches in this dish, but 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.

Yield: Makes 6 to 8 Shortcakes


  • ***Scones***
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut in small pieces
  • 2/3 cup heavy cream plus 1 tablespoon for brushing on tops
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • sugar or vanilla sugar, for tops
  • ***Peach Sauce***
  • 1 large can (28 ounces) sliced peaches in syrup, diced, syrup reserved
  • 1 tablespoon cornstarch
  • 4 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • fresh lightly sweetened whipped cream or purchased whipped topping
  • ground cinnamon or cinnamon sugar blend, optional


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
This delicious, moist peach pound cake is easy to make with canned peaches. Sprinkle this Bundt cake with powdered sugar or add a simple glaze.

Peach Custard Bread Pudding
This bread pudding is made with fresh peaches and peach nectar, and it's served with a delicious brown sugar sauce.

Down Home Fresh Peach Cobbler
This peach cobbler is made with fresh peaches, though frozen peaches could be used as well. Top this wonderful dessert with a big scoop of ice cream or drizzle with heavy cream.


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