These peach thyme shortcakes have summer written all over them.

Sweet Peach Thyme Shortcakes | halfbakedharvest.com @hbharvest

And I could not think of a better recipe to end a long week than these shortcakes right here. I know that I say this often, but these are…at the very least…pretty close to perfection.

Buttery flakey biscuits, finished with a sprinkle of coarse sugar and flaked almonds. Then loaded up with thyme infused honey peaches, whipped mascarpone cream and finished off with the top of the biscuit.

You see? Perfection.

This is one of those recipes that I’ve known for a while I would be making. I’m talking since late May. Yes, I have had these on my editorial calendar for a good two + months, and I’m pretty excited to finally be sharing them. And you know what I love most? Even though I’ve had this idea for months now, in all that time nothing about the idea ever changed . If you know me, than you know that one minute I can love an idea and the next minute I am totally over it. So for a recipe to stick this long, you know it has to be good.

Really, really good.

Sweet Peach Thyme Shortcakes | halfbakedharvest.com @hbharvest

Sweet Peach Thyme Shortcakes | halfbakedharvest.com @hbharvest

Also, are these just not the most perfect Friday treat?!

Double also?! Who else is so excited it’s Friday!? Um me! It’s been a looong week, with plenty of ups (YAY), and a few downs (which I realize is typical for just about everyone).

Anyway, I am thankful for Fridays, and for these fun shortcakes. So let’s quickly chat about them and then get on with the weekend!

Sweet Peach Thyme Shortcakes | halfbakedharvest.com @hbharvest

Sweet Peach Thyme Shortcakes | halfbakedharvest.com @hbharvest

As I said, I’ve had these on my recipe list for months now, but I wanted to wait until the peaches were just sweet enough to create the perfect dessert. It’s still a little early in the peach season, but I was lucky enough find extra sweet peaches at my favorite local roadside farm stand. And last week my mom told me that the Ohio peaches had just arrived at our former favorite little grocers, Lake Road Market. Point is, the minute I picked up the peaches I knew it was finally time to make these shortcakes.

These biscuits are the same biscuits I use just about any time I make a shortcake recipe, or even just biscuits for breakfast. I always use grated butter and plenty of buttermilk. But for these biscuits I topped them off with some coarse sugar and flaked almonds, which I LOVE with the peaches and thyme…

Speaking of which…the peaches! While the biscuits are great and the cream is delicious, let’s just be real, the peaches are the star. It’s key to find ripe, but firm peaches. If your peaches are overly soft I’m afraid they will just turn to mush, which might still taste good, but the texture might turn people off. So ripe, but firm! The peaches are soaked in a sweet thyme infused honey that takes this peach shortcake from good to out of this world delicious.

I know, so dramatic, but how else am I supposed to get the point across, you know?

Sweet Peach Thyme Shortcakes | halfbakedharvest.com @hbharvest

Picture it like this…

–>buttery, flakey, homemade biscuit (always homemade)

–>sandwiched with thyme infused honey soaked peaches (yummmmm)

–>then dolloped with mascarpone whipped cream (cause sometimes you just need to elevate by adding whipped cream)

–>finished with a generous drizzle of that thyme honey sauce

Can you see it now? Can you almost taste their deliciousness? I kind of hope so, because you NEED these shortcakes in your life.

Like this weekend. Which is why I’m sharing this recipe with you on a Friday. Because we now all have two full days to get our butts to the farmers market, farm stand, or even better…the actual peach farm to pick ourselves some of the freshest, sweetest peaches summer has to offer.

Then run home to the kitchen and get baking. In less than an hour you can be eating these pretty shortcakes…and trust me, these are good any time of the day…7am or 11pm. These are an all around, anytime kind of dessert.

Got to love summertime. Live it up guys!

Sweet Peach Thyme Shortcakes | halfbakedharvest.com @hbharvest

Watch the How To Video:

Sweet Peach Thyme Shortcakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Calories Per Serving: 627 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Biscuits

Honey Thyme Peaches

Whipped Cream

  • 4 ounces mascarpone cheese
  • 1 cup heavy cream

Instructions

  • 1. Preheat the oven to 400 degrees F. 
    2. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the butter and toss with the flour. Add the buttermilk and mix until just combined, adding more buttermilk if needed. Drop 6 large spoonfuls of batter onto a parchment lined baking sheet. Brush each with buttermilk and sprinkle with sugar and almonds. Bake until golden brown, 15 to 18 minutes. Cool slightly before filling.
    3. Meanwhile, heat the honey, thyme, vanilla and sea salt in a small sauce pan over medium heat until it just comes to a boil. Remove from the heat and pour the honey over the sliced peaches. Let sit 5-10 minutes.
    4. To make the cream. Whip the mascarpone and cream together until stiff peaks form. 
    5. To assemble, slice each biscuit in half. Spoon the peaches and honey overtop. Add a dollop of cream and finish by adding the top of the biscuit. EAT!

Sweet Peach Thyme Shortcakes | halfbakedharvest.com @hbharvest

Peach shortcakes in summer…the best!

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Comments

  1. Hi Tieghan!I’ve made these biscuits before and while they’re delicious I’ve run into two problems: the dough is far too wet to handle, so I’ve had to add a lot more flour and chill it before I can shape it. In the video you roll the dough out, but in the recipe you suggest dropping it in spoonfuls onto the baking sheet. What would you suggest?

    And second, I’ve also had the bitter aftertaste issue that some others seem to be having. Supposedly with this larger amount of baking powder plus a reaction with the buttermilk, the bitterness is to be expected. Do you think I could swap it out with baking soda and control that? Thanks in advance 🙂

    1. Hi there! I live in a drier climate, so I may need less flour than you. Just add more as needed until the dough comes together.

      Rolling the dough out or dropping the biscuits both with great. I guess I like rolling the dough out a little better though as it is prettier! As for the aftertaste, try using 2 teaspoons baking powder. See if that helps!

      So sorry for any trouble you have had. Please let me know if you have any other questions. Glad you love this recipe! Thank you! xTieghan

  2. 5 stars
    Hi! I made these twice in Tahoe and they were divine! So, soooo good! Tonight, I made them at sea level. 18 min didn’t seem like enough so I left them in for and extra 5 min. They looked so beautiful but tasted bitter! I don’t think that I messed up the amount of baking powder. I did, however, measure out the dry ingredients and left them out on the countertop for at least a week (bc I still needed to buy buttermilk). What do you think caused the bitterness?

    1. Hey Jenny, honestly, I am really unsure what the bitterness is about. I wouldn’t think it would have anything to do with leaving the dry ingredients out. Was your baking powder fresh or could it have been old? Please let me know if you have any other questions. So glad you are enjoying this recipe. Thanks so much! x Tieghan

  3. Hi. Just wanted to confirm the tablespoon of baking soda. Made the dish last night and though it looked great, the baking soda was really strong. Can I reduce it if i make again? Thanks.

    1. Hey Ashley! It’s actually 1 tablespoon baking powder. please let me know if you have any other questions. Hope you love the recipe!

  4. Number 1, these look and sound amazing! And number 2, I just moved to Lakewood in Ohio so I will have to go to the Lake Road Market and get some peaches!!

  5. Hi, I made the biscuits but unfortunately they had a really strange sour/bitter taste. I wonder what I did wrong??

    1. Hi Mary, I really can’t think why these would have a sour/bitter taste. That is so odd. Was your buttermilk expired or did it smell weird by chance? That is really the only thing I can think that maybe the buttermilk was bad. I am so sorry for the trouble. Let me know if you have any other questions. I’d love to help you get this recipe just right!

      1. I did sniff the buttermilk several times and it smelled fine, was good until Sept 4. I wonder if 1 tablespoon is the correct baking powder amount or should it have been one teaspoon?

        1. Hi Mary, 1 tablespoons of baking powder is the right amount. So sorry, I am not sure what happened.

  6. This is definitely a winner of a summer dessert Tieghan! I can’t get enough summer peaches! Getting these on the dessert menu asap!

  7. Salivating! So excited…flying to Denver Sunday and will be in Boulder then Evergreen to visit friends and see a concert at Red Rocks. Perfect summer vacation. Looking forward to spending time in your beautiful state!

    1. AH how exciting!! I really hope you have a trip of a lifetime!! Let me know how you like it!

  8. TGIF!! This has been the longest week ever. These shortcakes need to happen, stat – they look amazing and love that hint of thyme!

  9. I love a good shortcake recipe! I know the peaches are the star of this recipe, but those biscuits look pretty darn good too 😉

    Happy Friday!

  10. Somehow (your photography) makes your peaches look a dozen times better than the ones currently sitting on my countertop lol Will definitely try your recipe this weekend, thanks so much, will report back how I liked it! ;P

    Happy weekend! 🙂
    Lisa | Joy Della Vita