Vietnamese Cinnamon Blueberry Scones (Printer-friendly)
Buttery scones loaded with fresh blueberries and warm Vietnamese cinnamon spices.
# 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
→ Topping
11 - 1 tablespoon coarse sugar
12 - Vietnamese cinnamon for sprinkling
# How to Prepare:
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 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 until fully incorporated.
05 - Pour the wet mixture over the flour-butter mixture. 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. Cut into 8 wedges and place them on the prepared baking sheet, slightly apart.
07 - Brush the tops with extra cream and sprinkle with coarse sugar and a pinch of cinnamon, if desired.
08 - Bake for 18-22 minutes, until golden and firm.
09 - Cool for 10 minutes before serving. Best enjoyed fresh with clotted cream or lemon curd.
# Expert Advice:
01 -
- The Vietnamese cinnamon creates this incredible warmth that pairs perfectly with tart blueberries
- These scones come together in under 40 minutes but taste like they came from a fancy bakery
02 -
- Cold butter is non negotiable here, warm butter will make your scones dense instead of flaky
- Overmixing the dough will make your scones tough, so fold gently and stop as soon as everything comes together
03 -
- If using frozen blueberries, do not thaw them or they will bleed into your dough
- Vietnamese cinnamon has a higher oil content than regular cinnamon, making it much more potent