Vietnamese Cinnamon Blueberry Scones

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.