Vietnamese Cinnamon Blueberry Scones (Printable Version)
Tender scones with juicy blueberries and aromatic Vietnamese cinnamon, ready in 35 minutes.
# What You Need:
→ 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
→ Topping
11 - 1 tablespoon coarse sugar
12 - Vietnamese cinnamon for sprinkling
# 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 combined.
03 - Add the cold cubed butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a small bowl, whisk together the heavy cream, egg, and vanilla extract until fully incorporated.
05 - Pour the wet mixture over the flour-butter mixture. Gently fold with a spatula until just combined. Be careful not to overmix.
06 - Gently fold in the blueberries, taking care to avoid crushing them. If using frozen blueberries, do not thaw first.
07 - Turn the dough onto a lightly floured surface. Pat gently into a 7-8 inch circle, about 1 inch thick. Do not knead.
08 - Cut the circle into 8 equal wedges using a sharp knife. Place the wedges on the prepared baking sheet, spacing them slightly apart.
09 - Brush the tops of each scone with extra heavy cream. Sprinkle with coarse sugar and a pinch of Vietnamese cinnamon if desired.
10 - Bake for 18-22 minutes until golden brown on top and firm to the touch. Rotate the baking sheet halfway through for even baking.
11 - Let the scones cool on the baking sheet for 10 minutes before serving. Serve warm or at room temperature.
# Expert Advice:
01 -
- Vietnamese cinnamon has this incredible depth that makes regular cinnamon taste mild in comparison
- These scones strike that perfect balance between tender inside and slightly crisp edges
- They come together in under 40 minutes but taste like something from a fancy bakery
02 -
- Cold butter is nonnegotiable for flaky scones, so keep it in the fridge until the exact moment you need it
- Overworking the dough leads to tough scones, so stop mixing the moment everything comes together
- Frozen blueberries actually work better than fresh because they hold their shape during baking
03 -
- If your kitchen is particularly warm, chill the shaped scones for 15 minutes before baking
- The coarse sugar topping is worth the extra step for that bakery style finish