Vietnamese Cinnamon Blueberry Scones (Print Version)
Flaky, tender pastries filled with sweet blueberries and aromatic Vietnamese cinnamon, ideal for breakfast or tea time.
# 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, do not thaw if frozen
→ Topping
11 - 1 tablespoon coarse sugar
12 - Vietnamese cinnamon for sprinkling
# 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 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 pieces remaining.
04 - In a small bowl, whisk together the heavy cream, egg, and vanilla extract until combined.
05 - Pour the wet mixture over the flour-butter mixture. Gently fold with a spatula until just combined, being careful not to overwork the dough.
06 - Add the blueberries and fold carefully to distribute them evenly without crushing or breaking the berries.
07 - Turn the dough onto a lightly floured surface and gently pat it into a 7-8 inch circle, about 1 inch thick.
08 - Cut the circle into 8 equal wedges using a sharp knife. Place the wedges on the prepared baking sheet, leaving about 2 inches of space between each scone.
09 - Brush the tops of each scone with extra heavy cream. Sprinkle generously with coarse sugar and a pinch of Vietnamese cinnamon if desired.
10 - Bake for 18-22 minutes until the tops are golden brown and the scones feel firm when gently pressed in the center.
11 - Let the scones cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
# Expert Hints:
01 -
- Vietnamese cinnamon has this natural heat that makes regular cinnamon taste muted by comparison, like comparing a whisper to a conversation
- The blueberries burst while baking, creating little jammy pockets that balance the spice perfectly
02 -
- Cold butter is nonnegotiable here, warm butter blends into the flour instead of creating layers
- Overmixing the dough makes tough scones, so stop as soon as the flour disappears
03 -
- If using frozen blueberries, toss them in a tablespoon of flour before adding to prevent them from sinking
- For extra moisture, stir a quarter cup of sour cream into the wet ingredients