Vietnamese Cinnamon Blueberry Scones (Printable View)

Tender scones with juicy 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)

# How-To Steps:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, salt, and Vietnamese cinnamon in large bowl.
03 - Add cold cubed butter to dry mixture. Cut in using pastry cutter or fingers until mixture resembles coarse crumbs.
04 - Whisk together heavy cream, egg, and vanilla extract in small bowl.
05 - Pour wet mixture over flour-butter mixture. Gently fold until just combined. Carefully fold in blueberries to avoid crushing.
06 - Turn dough onto lightly floured surface. Pat into 7-8 inch circle, about 1 inch thick.
07 - Cut into 8 wedges. Place on prepared baking sheet, slightly apart.
08 - Brush tops with extra cream. Sprinkle with coarse sugar and pinch of cinnamon if desired.
09 - Bake 18-22 minutes until golden and firm.
10 - Cool 10 minutes before serving.

# Expert Advice:

01 -
  • The aroma alone will make your kitchen feel like a cozy café on a rainy morning
  • These scones strike that perfect balance between tender inside and slightly crisp outside
  • Vietnamese cinnamon elevates a classic treat into something extraordinary without extra effort
02 -
  • Cold butter is non-negotiable here, because warm butter creates greasy, flat scones instead of flaky ones
  • Overworking the dough activates gluten and makes scones tough, so stop mixing the moment it comes together
  • Vietnamese cinnamon has a higher oil content than regular cinnamon, making it more potent and worth seeking out
03 -
  • Grate frozen butter instead of cubing it for even faster incorporation into the flour
  • If using frozen blueberries, toss them in a tablespoon of flour before adding to prevent bleeding
  • For extra tall scones, cut the circle into 6 wedges instead of 8 and adjust baking time slightly

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