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.
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.
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.
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.
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
Equipment
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
14
Leave a Reply