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Lemon Blueberry Cottage Cheese Scones

Lemon Blueberry Cottage Cheese Scones for a Guilt-Free Treat

Enjoy these Lemon Blueberry Cottage Cheese Scones, a delicious and healthy treat packed with protein.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour Can be swapped with whole wheat flour or a gluten-free blend
  • 1/2 teaspoon Salt Use kosher salt for a better texture
  • 1 tablespoon Baking Powder Ensure it’s fresh for optimal rising
  • 1/2 teaspoon Baking Soda Helps with browning and gives texture
  • 1/4 cup Brown Sugar Can be substituted with granulated sugar, honey, or coconut sugar
  • 1 large Egg A flax egg can be used for a vegan option
  • 1 cup Cottage Cheese (blended) Greek yogurt or ricotta can be used as substitutes
  • 2 tablespoons Fresh Lemon Juice Lime juice or apple cider vinegar are good alternatives
  • 1 tablespoon Lemon Zest Can be replaced with lime or orange zest
  • 1/4 cup Unsalted Butter (very cold) Coconut oil or plant-based butter can be used
  • 1 cup Fresh Blueberries Frozen blueberries can be used without thawing
  • 1 egg Egg Wash Mix with water for a beautiful color
For Glazing (optional)
  • 1 cup Powdered Sugar Can substitute with orange juice or milk and sugar replacements

Equipment

  • Oven
  • mixing bowls
  • Whisk
  • baking sheet
  • Parchment paper
  • Grater
  • Pastry Brush

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the unsalted butter in the freezer for about 10 minutes.
  3. In a large mixing bowl, combine the all-purpose flour, salt, baking powder, baking soda, and brown sugar.
  4. In a separate bowl, whisk together an egg, blended cottage cheese, fresh lemon juice, and lemon zest.
  5. Grate the cold butter directly into the dough mixture and knead gently.
  6. Gently fold in the fresh blueberries.
  7. On a lightly floured surface, shape the dough into an 8-inch circle about 1 inch thick and cut into 8 triangles.
  8. Mix a small egg with a splash of water to create an egg wash and brush over the tops.
  9. Bake shaped scones for 18-20 minutes until golden brown.
  10. Allow to cool for about 10 minutes and optionally glaze with a mixture of powdered sugar and lemon juice.

Nutrition

Serving: 1sconeCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use very cold butter for the flakiest texture and do not overmix the ingredients to maintain lightness.

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