Vietnamese Cinnamon Blueberry Scones (Printable version)
Tender scones with fresh blueberries and aromatic Vietnamese cinnamon, ready in 35 minutes.
# What You’ll 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 (do not thaw if frozen)
→ Topping
11 - 1 tablespoon coarse sugar (optional)
12 - Additional Vietnamese cinnamon for sprinkling (optional)
# How to Make It:
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.
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.
04 - In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour over the flour-butter mixture.
05 - Gently fold until just combined. Add the blueberries and fold carefully to avoid crushing them.
06 - Turn the dough onto a lightly floured surface and pat into a 7-8 inch circle, about 1 inch thick.
07 - Cut into 8 wedges and place them on the prepared baking sheet, slightly apart.
08 - Brush the tops with extra cream and sprinkle with coarse sugar and a pinch of cinnamon, if desired.
09 - Bake for 18–22 minutes, until golden and firm.
10 - Cool for 10 minutes before serving.
# Expert tips:
01 -
- The Vietnamese cinnamon creates this incredible warmth that lingers way beyond the last bite, almost like a gentle hug in pastry form
- These scones somehow manage to be both tender and substantial, the kind of breakfast that actually keeps you full until lunch without feeling heavy
- The way the blueberries burst while baking creates these little pockets of jammy sweetness throughout each wedge
02 -
- Working with cold butter and not overmixing the dough are the two things that stand between you and flaky, tender scones worth writing home about
- Vietnamese cinnamon is stronger and spicier than regular cinnamon, so if you're substituting, you might want to increase the amount slightly
03 -
- If your kitchen is warm, pop your bowl of flour and butter in the fridge for 10 minutes before adding the wet ingredients to keep everything cold
- Freeze the blueberries for 15 minutes before folding them in if you're using fresh, this helps prevent them from bleeding into the dough