Vietnamese Cinnamon Blueberry Scones (Printable)
Tender scones loaded with blueberries and aromatic Vietnamese cinnamon, ready in 35 minutes for breakfast or tea.
# 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 - Vietnamese cinnamon for sprinkling (optional)
# Directions:
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 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 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 equal wedges.
07 - Place wedges on the prepared baking sheet, spacing slightly apart. Brush tops with extra cream and sprinkle with coarse sugar and a pinch of cinnamon if desired.
08 - Bake for 18-22 minutes until golden brown and firm to the touch.
09 - Let cool on the baking sheet for 10 minutes before serving warm or at room temperature.
# Cooking Tips:
01 -
- Vietnamese cinnamon brings this warm, almost peppery sweetness that makes regular cinnamon taste like water
- The dough comes together in under fifteen minutes, making it perfect for surprise guests or lazy Sunday mornings
02 -
- Cold butter is non-negotiable here—warm butter disappears into the flour and you lose those flaky layers
- Work the dough as little as possible once the liquid hits the flour, or you'll end up with hockey pucks instead of tender scones
03 -
- If you only have regular cinnamon, increase it to 2 teaspoons to get close to the same intensity
- Grating frozen butter into the flour mixture is a game-changer for evenly distributed cold butter