Vietnamese Cinnamon Blueberry Scones (Printable Version)

Fluffy, golden scones infused with aromatic Vietnamese cinnamon and loaded with fresh blueberries. An ideal breakfast or tea treat.

# What You 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 evenly 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.
04 - In a small bowl, whisk together the heavy cream, egg, and vanilla extract until combined.
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.
07 - Cut into 8 wedges and place them on the prepared baking sheet, slightly apart.
08 - Brush the tops with extra cream and sprinkle with coarse sugar and a pinch of cinnamon, if desired.
09 - Bake for 18-22 minutes until golden and firm.
10 - Cool for 10 minutes before serving.

# Expert Tips:

01 -
  • Vietnamese cinnamon brings this deep, almost spicy sweetness that regular cinnamon just cannot match
  • The texture is incredibly tender with these perfect bursts of juicy blueberries in every bite
  • These scones come together in under 40 minutes but taste like they came from a fancy bakery
02 -
  • Cold butter is absolutely non-negotiable here because warm butter will melt into the flour and you will lose those flaky layers
  • Overworking the dough develops gluten which makes tough scones instead of tender ones
  • Vietnamese cinnamon is much more potent than regular cinnamon so do not be tempted to add more
03 -
  • If using frozen blueberries, keep them frozen until the moment they hit the dough to prevent bleeding
  • Grating frozen butter instead of cutting it into cubes saves time and distributes it more evenly

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