Vietnamese Cinnamon Blueberry Scones (Printable)
Tender golden scones filled with 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 - 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 blended.
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 combined.
05 - Pour the wet mixture over the flour-butter mixture. Gently fold with a spatula or wooden spoon until just combined. Be careful not to overmix.
06 - Gently fold in the blueberries, taking care to avoid crushing them. The dough will be slightly sticky.
07 - Turn the dough onto a lightly floured surface. Gently pat it into a 7-8 inch circle, about 1 inch thick. Handle the dough as little as possible to keep the scones tender.
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 a little extra heavy cream. Sprinkle with coarse sugar and a pinch of Vietnamese cinnamon, if using.
10 - Bake for 18-22 minutes, or until the tops are golden brown and the scones feel firm when lightly 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 Advice:
01 -
- The Vietnamese cinnamon creates this incredible warmth that makes regular cinnamon taste almost plain by comparison
- These scones manage to be both tender and hearty, with those bursts of juicy blueberry that surprise you with every bite
02 -
- Cold butter is non-negotiable—if it starts melting into your dough, pop everything in the fridge for 15 minutes and continue
- Work the dough as little as possible once the liquid is added to prevent developing gluten that makes scones tough
03 -
- If you can't find Vietnamese cinnamon, Ceylon cinnamon is the next best thing—regular cassia cinnamon will work but the flavor won't be as complex
- For extra tenderness, try adding 1/4 cup sour cream to the wet ingredients—it makes a noticeable difference