PIES AND TACOS
These Blueberry Scones are tender, buttery, and bursting with juicy blueberries.
Whisk the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter until the mixture looks like coarse crumbs.
Whisk sour cream, egg, and vanilla. Add to dry ingredients and stir gently until just combined.
Now, fold in the fresh blueberries, working slowly and gently. If you’re using frozen berries, avoid overmixing to prevent the color from bleeding into the dough.
On a floured surface, stack and press the dough a few times to keep it flaky. Shape into a 1-inch thick round, cut into 8 wedges, and place on a lined baking sheet.
Whisk mascarpone, lemon juice, and powdered sugar until smooth and pourable, adjusting consistency as needed.
Finally, drizzle the glaze over the cooled scones. The result is a creamy, citrus-kissed finish that perfectly complements the blueberry filling.
These scones are guaranteed to brighten your day.