• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cooking Therapy logo
  • About Me
    • Work With Me
    • Contact
    • Disclaimer
  • Subscribe
  • Recipes
    • Recipe Index
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Drinks
    • Main Dishes
      • Beef
      • Chicken & Poultry
      • Fish & Seafood
      • Pork
      • Tofu
    • Noodle Bowls & Soups
    • Side Dishes
    • Salads
    • Dips & Sauces
    • Sweets & Desserts
      • Bars & Brownies
      • Cakes
      • Candy & Confectionary
      • Cookies
      • Curds & Custards
      • Donuts
      • Ice Cream
      • Mochi
      • Pies & Tarts
  • Restaurant Guides
  • Nav Social Menu

    • Instagram
    • Pinterest

Home » Recipes » Breakfast

Sep 15, 2021(updated Sep 22, 2022)

Vietnamese Cinnamon Blueberry Scones

5 from 8 votes

4 Comments

by Becca Du

Jump to Recipe Print Recipe
Vietnamese Cinnamon Blueberry Scones

I think the thing I love most about cooking and baking is that there is always something new to learn. A new technique. A new ingredient. Or a new dish. I have always wanted to learn to make scones, but never took the time to actually do it! This week, I finally got the chance and made these Vietnamese cinnamon blueberry scones. They’re so so good. I used this recipe as the template and then adjusted it to my taste. I used less blueberries and added some warm fall spices to balance out the sweetness from the sugar. And if you’re looking for another fall-inspired scone recipe, check out my candied ginger orange scones!

mixed dry ingredients and butter

Ingredients, Substitutions & Adjustments

  • All purpose flour – The main dry ingredient in these scones. I wouldn’t substitute with other types of flour.
  • Granulated sugar – Adds sweetness to the scones.
  • Salt for seasoning
  • Baking powder – Baking powder helps the scones rise and gives it a light and airy texture.
  • Vietnamese cinnamon & nutmeg – These spices add a little something extra to the scones. You can substitute any cinnamon you have for Vietnamese cinnamon. If you don’t like either spice, this scone recipe works without them too.
  • Unsalted butter – The butter helps create those yummy layers in the scones. Make sure your butter is frozen before you use it.
  • Heavy cream – The heavy cream helps give the scones its tender texture. Brushing the tops of the scones with heavy cream give them a nice crust. You can also substitute with buttermilk.
  • Egg – Adds richness to the scones.
  • Vanilla extract – Adds flavor the scones. Substitute with an equal amount of vanilla paste or 1 vanilla bean.
  • Blueberries – You can substitute blueberries with raspberries.
  • Demerara sugar – This is an optional ingredient but I highly recommend it. It adds texture and a little bit of sweetness to the scones.
scones before baking

Making my Vietnamese cinnamon blueberry scones recipe

Combine flour, sugar, salt, baking powder, cinnamon, and nutmeg in a bowl. Mix and set aside. rate the butter with a box grater. Add to the flour mixture and combine with 2 forks until the butter pieces are pea sized. Set aside in the fridge while you mix the wet ingredients. Add heavy cream, egg, and vanilla extract to a small bowl or liquid measuring cup. Whisk together until combined. I preferred using a liquid measuring cup because it was easier to pour into the dry ingredients.

Pour the wet ingredients into the dry ingredients. Mix until you see clumps form. Add the blueberries and combine. Prepare 2 baking sheets by covering them with parchment paper. Empty the dough onto a floured surface. Bring all the pieces together into a 7 inch disk. Cut the dough with a sharp knife into 7 triangles. They should look like small pizza slices. Transfer each piece onto the prepared baking sheet. Brush each scone with heavy cream for that golden crust. Lastly, sprinkle demerara/turbinado sugar on top of each scone.

Place the scones in the fridge for 30 minutes too cool. This will reduce spreading in the oven. Preheat the oven to 400 degrees F (204 degrees C). Once done cooling, bake the scones for 18-20 minutes until the tops have a light golden brown color. Cool for 5 minutes before serving.

vietnamese cinnamon blueberry scones

Tips on how to make the perfect Vietnamese cinnamon blueberry scones

Make sure you use cold ingredients

It is super important to use cold ingredients with scones. Cold ingredients prevent spreading in the oven and it gives it that crumbly, tender texture. If you feel like your ingredients are getting too warm, put them back in the fridge for 10-15 minutes.

Why do you need to rest your dough before baking?

As mentioned previously, cold dough prevents spread in the oven and helps the scones puff up.

How do you store scones?

Scones will keep for 2 days at room temperature and 5 days in the fridge.

vietnamese cinnamon blueberry scones

Did you make this dish?

If you made this dish, I would love to see!

Follow Cooking Therapy on Instagram, snap a photo, and tag and hashtag it with @cooking__therapy and #beccascookingtherapy.

Stay connected and follow along on Facebook, Pinterest, and Instagram for all my latest recipes.

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I also only recommend products that I would personally use. Thank you so much for the support!

Vietnamese Cinnamon Blueberry Scones

Vietnamese Cinnamon Blueberry Scones

Becca Du
Blueberry scones with a little bit of Vietnamese cinnamon and nutmeg to make them taste even better!
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 18 mins
Course Breakfast
Cuisine American, Asian
Servings 7 scones
Calories 395 kcal

Equipment

  • Boxed Grater
  • Oven Thermometer

Ingredients
 
 

  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • ½ tsp salt
  • 2 ½ tsp baking powder
  • ½ tsp Vietnamese cinnamon
  • ¼ tsp nutmeg
  • ½ cup unsalted butter frozen
  • ½ cup heavy cream
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ cup blueberries
  • 2 tbsp demerara sugar

Instructions
 

  • Combine flour, sugar, salt, baking powder, cinnamon, and nutmeg in a bowl. Mix and set aside.
  • Grate the frozen butter with a boxed grater. Add to the flour mixture and combine with 2 forks until the butter pieces are pea sized. Set aside in the fridge while you mix the wet ingredients.
  • Add heavy cream, egg, and vanilla extract to a small bowl or liquid measuring cup. Whisk together until combined. I preferred using a liquid measuring cup because it was easier to pour into the dry ingredients.
  • Pour the wet ingredients into the dry ingredients. Mix until you see clumps form. Add the blueberries and combine.
  • Prepare 2 baking sheets by covering them with parchment paper.
  • Empty the dough onto a floured surface. Bring all the pieces together into a 7 inch disk. Cut the dough with a sharp knife into 7 triangles. They should look like small pizza slices. Transfer each piece onto the prepared baking sheet.
  • Brush each scone with heavy cream for that golden crust. Lastly, sprinkle demerara/turbinado sugar on top of each scone.
  • Place the scones in the fridge for 30 minutes too cool. This will reduce spreading in the oven.
  • Preheat the oven to 400 degrees F (204 degrees C).
  • Once done cooling, bake the scones for 18-20 minutes until the tops have a light golden brown color.
  • Cool for 5 minutes before serving.

Nutrition

Serving: 1sconeCalories: 395kcalCarbohydrates: 48gProtein: 5gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 82mgSodium: 336mgPotassium: 79mgFiber: 1gSugar: 19gVitamin A: 698IUVitamin C: 2mgCalcium: 111mgIron: 2mg
Keyword blueberry scones, blueberry scones recipe, Vietnamese cinnamon blueberry scones
Tried this recipe?Let us know how it was!
 
If you love this post, share it!
  19    
FusionVegetarianFall

Reader Interactions

Comments

  1. Rosann says

    April 23, 2022 at 10:00 am

    5 stars
    Vietnamese cinamon is so lovely , i discovered it years ago and became addicted. So wonderful to see it in a receipe. These turned out perfect. Thank you

    Reply
    • Becca Du says

      April 23, 2022 at 11:44 am

      I agree. It’s become one of my favorite spices! So glad you enjoyed these!

      Reply
  2. Sandy says

    May 7, 2022 at 3:30 pm

    My family and I love this recipe, so easy to make. Thank you!

    Reply
    • Becca Du says

      May 7, 2022 at 10:19 pm

      Thank you for making the recipe Sandy!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me


Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

Lunar New Year 2023

Featured recipes for lunar new year 2023

Never Miss A Post!

Subscribe to get monthly doses of cooking inspiration and foodie goodness in our inbox.

Winter Soups

vietnamese chicken tomato soup

Vietnamese Chicken Tomato Soup

pho recipe

Traditional Vietnamese Beef Pho (Pho Bo)

Ragu ga in a bowl with a spoon in the stew.

Ragu Ga (Vietnamese Chicken Ragu)

Search

Footer

Privacy Policy · Terms & Conditions · All Rights Reserved

Copyright © 2023 · Cooking Therapy