Vietnamese Cinnamon Blueberry Scones (Printable version)
Tender pastries with fresh blueberries and aromatic Vietnamese cinnamon, golden-baked and ideal for breakfast or tea time.
# Ingredient list:
→ 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
# 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 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 combined.
05 - Pour the wet mixture over the flour-butter mixture. Gently fold with a spatula until just combined, being careful not to overmix.
06 - Gently fold in the blueberries, taking care to avoid crushing them.
07 - Turn the dough onto a lightly floured surface and gently pat into a 7-8 inch circle, about 1 inch thick.
08 - Cut the circle into 8 equal wedges. Place wedges on the prepared baking sheet, spacing them slightly apart.
09 - Brush the tops with extra heavy cream and sprinkle with coarse sugar and a pinch of Vietnamese cinnamon, if desired.
10 - Bake for 18-22 minutes until golden brown and firm to the touch.
11 - Let cool on the baking sheet for 10 minutes before serving warm.
# Expert Tips:
01 -
- The Vietnamese cinnamon adds this incredible depth that makes regular cinnamon seem almost shy by comparison
- These scones manage to be both tender and sturdy, perfect for grabbing on busy mornings or savoring slowly with tea
02 -
- Keep your butter and cream cold throughout the entire process or you will lose those flaky layers
- Work the dough as little as possible after adding the liquid ingredients to prevent tough scones
03 -
- Grate your frozen butter instead of cubing it for even faster incorporation and more consistent distribution
- If using frozen blueberries, toss them in a tablespoon of flour before adding to prevent them from sinking to the bottom