Vietnamese Cinnamon Blueberry Scones (Printer-friendly)
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 - Vietnamese cinnamon for sprinkling (optional)
# How To Make It:
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 some pea-sized pieces 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 until just combined. Add the blueberries and fold carefully to avoid crushing them. The dough should be slightly sticky but manageable.
06 - Turn the dough onto a lightly floured surface and pat into a 7-8 inch circle, about 1 inch thick. Cut into 8 equal wedges and place them on the prepared baking sheet, spacing about 2 inches apart.
07 - Brush the tops with extra heavy cream and sprinkle with coarse sugar and a pinch of Vietnamese cinnamon, if desired.
08 - Bake for 18-22 minutes until golden brown and firm to the touch. Rotate the baking sheet halfway through for even browning.
09 - Let scones cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
# Expert Tips:
01 -
- The Vietnamese cinnamon creates this incredible spicy undertone that makes regular cinnamon seem practically shy
- These scones manage to be both tender and hearty, the kind of breakfast that actually keeps you full until lunch
02 -
- Overworking the dough is the fastest way to tough scones, so stop mixing as soon as everything comes together
- Vietnamese cinnamon is much stronger than regular cinnamon, so don't be tempted to add more than the recipe calls for
03 -
- Grate your frozen butter instead of cubing it for even faster incorporation and more tender results
- If your kitchen is warm, chill the shaped scones for 15 minutes before baking to help them keep their shape