Vietnamese Cinnamon Blueberry Scones (Printable Version)
Buttery 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)
# 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 pea-sized pieces of butter 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 with a spatula until just combined, being careful not to overwork the dough.
06 - Add the blueberries and fold carefully to distribute evenly without crushing them.
07 - Turn the dough onto a lightly floured surface and pat into a 7-8 inch circle, about 1 inch thick. Handle the dough minimally for tender results.
08 - Cut the circle into 8 equal wedges using a sharp knife. Place wedges on the prepared baking sheet, leaving about 2 inches between each scone.
09 - Brush the tops of each scone with extra heavy cream. Sprinkle 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 touched lightly in the center.
11 - Let scones cool on the baking sheet for 10 minutes before serving. Serve warm or at room temperature.
# Expert Advice:
01 -
- The Vietnamese cinnamon adds this incredible warmth that makes people ask what is different about these scones
- They come together in under 40 minutes but taste like something from a proper bakery
02 -
- Work the dough as little as possible once you add the liquid ingredients or your scones will be tough instead of tender
- If using frozen blueberries, keep them frozen and do not thaw them first or they will bleed into the dough
03 -
- Grate your frozen butter instead of cubing it for even faster incorporation into the flour
- Chill your bowl and pastry cutter in the freezer for 10 minutes if your kitchen is warm