Falkland Islands Blueberry and Cream Scones

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

Tender scones bursting with fresh Falkland Islands blueberries, enriched with cream for a flaky, buttery texture perfect for afternoon tea. This British-inspired recipe, ready in about 37 minutes, layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup (1 stick), cold and cubed unsalted butter
• 1 cup fresh blueberries
• 1 cup, plus 2 tbsp for brushing heavy cream
• 1 large egg
• 1 tsp vanilla extract

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1 tbsp baking powder, 1/4 cup granulated sugar, and 1/2 tsp salt.
3. Step 3: Cut in 1/2 cup cold unsalted butter cubes using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
4. Step 4: Gently fold in 1 cup fresh blueberries to avoid crushing.
5. Step 5: In a separate bowl, whisk 1 cup heavy cream, 1 large egg, and 1 tsp vanilla extract.
6. Step 6: Pour the wet ingredients into the flour mixture and stir gently with a wooden spoon until just combined and a soft dough forms.
7. Step 7: Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick circle about 8 inches wide.
8. Step 8: Using a sharp knife, cut the dough into 8 equal wedges and place them on the prepared baking sheet.
9. Step 9: Brush the tops with 2 tbsp heavy cream for a golden finish.
10. Step 10: Bake for 18-22 minutes until the scones are golden brown and a toothpick inserted comes out clean.
11. Step 11: Cool on a wire rack for 10 minutes before serving warm with clotted cream or jam.