Vietnamese Cinnamon Blueberry Scones (Printable)
Tender scones with juicy blueberries and aromatic Vietnamese cinnamon, ready in 35 minutes.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons Vietnamese cinnamon
→ Wet Ingredients
06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup heavy cream, plus extra for brushing
08 - 1 large egg
09 - 1 1/2 teaspoons pure vanilla extract
→ Add-ins
10 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
→ Topping
11 - 1 tablespoon coarse sugar (optional)
12 - Additional Vietnamese cinnamon for sprinkling (optional)
# How to Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, salt, and Vietnamese cinnamon until well blended.
03 - Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - In a small bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined.
05 - Pour the wet mixture over the flour-butter mixture. Gently fold until just combined, being careful not to overwork the dough.
06 - Add the blueberries and fold carefully to distribute them evenly without crushing.
07 - Turn the dough onto a lightly floured surface and pat into a 7-8 inch circle, about 1 inch thick.
08 - Cut the circle into 8 wedges and place them on the prepared baking sheet, spacing slightly apart.
09 - Brush the tops with extra heavy cream and sprinkle with coarse sugar and a pinch of cinnamon, if desired.
10 - Bake for 18-22 minutes until golden brown and firm to the touch.
11 - Let cool on the baking sheet for 10 minutes before serving warm or at room temperature.
# Expert Tips:
01 -
- The Vietnamese cinnamon creates this incredible depth that makes regular cinnamon taste flat by comparison
- These scones stay incredibly tender for days, which is rare in my experience
02 -
- Overworking the dough makes tough scones, so stop as soon as the flour is barely incorporated
- Room temperature butter is the enemy here, so keep it chilled until the moment it hits the flour
03 -
- If your dough feels too sticky to handle, dust your hands with flour instead of adding more flour to the dough itself
- For extra tall scones, cut the circle into wedges but do not separate them before baking