Valentine’s Day Blueberry Buttermilk Scones {a guest post}

Happy Tuesday!  Valentine’s Day is a few days away!  If it’s too late to make dinner reservations at a restaurant, check out Becca’s delicious recipe for breakfast in bed scones!  A romantic & cozy way to celebrate with your loved one.  You can check out her blog {link below} to see what I’m dishing up this Valentine’s Day.  Meet Becca!


Hi there! I’m Becca and I blog over at Two Places at Once. I’m so excited to swap blogs with Not so Doughie today. Sara contacted me a few weeks ago to swap blogs and after a bit of brainstorming we decided to serve up a couple of recipes that you might be able to use for Valentine’s Day!

This recipe is perfect for breakfast in bed on Valentine’s Day. It’s quicker than it looks and you’ll have one tasty breakfast. Once you’ve had your fill for breakfast, they make a great snack for later in the week.


Start by whisking together all purpose flour and cake flour. Cake flour adds a great texture to the scones. It makes them light and fluffy. Mix in the sugar and baking powder. Using cold butter instead of melting butter create a crumb-like mix that makes for an excellent final dough. Combine the wet ingredients and add them to the dry ingredients. Once you’ve got the dough mixed together, knead the dough a few times and pat into a large disc.

These scones are light and fluffy with a great tartness from the blueberries. Add a little bit of butter and you’re in for quite a treat for breakfast. My fiancé and I paired the scones with a couple of blood oranges. It made for a very refreshing pairing.


Blueberry Buttermilk Scones
original wording from Brown Eyed Baker


1½ cups all-purpose flour
½ cup cake flour (not self-rising)
3 tablespoons granulated sugar
2½ teaspoons baking powder
¾ teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
1 cup (½ pint) blueberries
½ cup buttermilk
1 large egg, plus 1 large egg lightly beaten for egg wash
½ teaspoon vanilla extract
Sanding sugar, for sprinkling


1. Preheat oven to 375 degrees F. Line a baking sheet with parchment.

2. Whisk together flours, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal. Stir in blueberries.

3. Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in the bowl.

4. Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire rack to cool.

Be sure to check out Two Places at Once!