Blueberry Mascarpone Breakfast Scones
First Place Winning Recipe
Ingredients
Scone
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp blueberry sea salt (or plain sea salt)
- 1 tsp cinnamon
- 1 stick unsalted butter, cubed
- 2 large eggs
- 1/2 cup plain yogurt
- 2 tsp vanilla
- 1/2 cup mascarpone
- 1 pint fresh blueberries, washed, and dried
Glaze
- 3/4 cup powdered sugar
- 2 tbsp plain yogurt
- 1 tbsp blueberry or plain sea salt
Instructions
For the Scones
- Preheat oven to 400°F.
- Line 2 baking sheets with parchment paper.
- In the bowl of a large food processor, pulse the flour, sugar, baking powder, sea salt, butter, and cinnamon until combined.
- In a small bowl, whisk together the eggs, yogurt, vanilla, and mascarpone. Add to the dry ingredients and pulse until combined.
- Place into a large bowl and fold in the blueberries with a spatula, turning to incorporate.
- Using a large (1/4-1/3 cup) scoop, scoop out the dough and place evenly spaced on the 2 baking sheets.
- Bake at 400°F for 15-18 minutes until golden and set.
- Cool on baking racks.
For the Glaze
- Combine the powdered sugar and yogurt to make the glaze. Let set for the flavors to combine.
- Glaze each scone when cooled. Sprinkle with sea salt if desired. Makes 12