Peach Shortcakes With Cream Scones

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 plus 1 tablespoon heavy cream, divided

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon almond extract

Sugar, or vanilla sugar, for garnish

For the Peach Compote:

1 (28-ounce) can sliced peaches in syrup, diced, syrup reserved

4 tablespoons sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon pure vanilla extract

1 tablespoon cornstarch

Lightly sweetened whipped cream, or whipped topping, for garnish

Cinnamon, or cinnamon-sugar, optional