Lemon Blueberry Swirl Biscuits with Mascarpone Icing - Zest Plate

Ingredients

• ⅔ cup sweet rice flour
• ⅔ cup blanched almond flour
• ⅔ cup gluten-free oat flour
• 3 tablespoons tapioca flour
• ¼ cup sugar, plus more as needed
• 2 ½ teaspoons baking powder
• ½ teaspoon fine sea salt
• 6 tablespoons cold unsalted cultured butter, sliced ⅛-inch thick
• Finely grated zest from 1 large Meyer or regular lemon
• 6 tablespoons whole milk, plus more as needed
• 1 large egg
• 1 ½ cups fresh blueberries
• ½ cup powdered sugar
• ¼ cup mascarpone
• 1-2 tablespoons lemon juice
• Crumbled freeze-dried blueberries, lemon zest and/or bee pollen for sprinkling