Long Weekend (Blueberry Buttermilk Scones)

I woke up this morning more relaxed than I have in ages. School is finally out for the Summer, the kids woke up later than usual and we have a 4 day long weekend ahead of us! Coffee in one hand, Blueberry Buttermilk Scone in the other, I am enjoying watching the rain fall outside and looking forward to a quiet, peaceful day playing with the kids, cooking, baking and lazying around. Happy Summer!

Blueberry Buttermilk Scones
2 cups flour
1/4 cup sugar
3 tsp baking powder
1 tsp salt
1/2 cup butter
3/4 cup fresh blueberries
1/2 cup buttermilk
2 eggs
Coarse sugar

In a large bowl mix flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add blueberries and mix lightly. Add buttermilk, one egg and one egg yolk (reserve the white). Mix carefully until blended. Drop dough onto a lightly floured surface and knead delicately (you don't want to crush the blueberries) to form a ball with the dough. With floured hands, transfer your ball of dough to a parchment paper lined baking sheet and pat down into a 1/2 inch thick circle. With a sharp knife, score dough into 12 slices (as with a pie). Brush top with reserved egg white and sprinkle with coarse sugar. Bake in preheated 425°F oven for about 20 minutes. Serve warm.

Tuesdays With Dorie - Blueberry Sour Cream Ice Cream

This week, Dolores of Chronicles in Culinary Curiosity must have known I'd have a ton of fresh local blueberries to use up because she chose the perfect recipe. Blueberry Sour Cream Ice Cream. It's so simple and delicious, I'm sure it'd be perfect with other fruit as well.

I didn't change a thing to the recipe, except maybe using a little more lemon zest and juice, I love lemon and blueberries together. I'm telling you, this ice cream tastes like blueberry cheesecake, it's just fabulous.

For the recipe, click here. To check out the other Tuesdays with Dorie members, click here. Now, how do you guys feel about ice cream for breakfast? I think I like the sound of that...