Lemon Cottage Cheese Scones

Bright, zesty scones with delicious tangy lemon flavor. Incredibly moist with a tender crumb, perfect for a delicious breakfast!


Ingredients 

• ▢2 ¾ cups all-purpose flour
• ▢½ tsp salt
• ▢1 tbsp baking powder
• ▢1 tsp baking soda
• ▢1/3 cup brown sugar
• ▢1 large egg
• ▢1 cup cottage cheese blended
• ▢3 tbsp fresh lemon juice
• ▢2 tsp lemon zest
• ▢½ cup unsalted butter very cold

Egg wash

• ▢1 egg
• ▢1 tsp water

Glazing (optional)

• ▢1 tbsp lemon juice
• ▢3 tbsp powdered sugar

Instructions 

• Preheat the oven to 400F. Line a large baking sheet with parchment paper. Place your butter in a freezer for 10 minutes so it gets colder.
• In a large bowl, mix together flour, salt, baking powder, baking soda, and brown sugar.
• In a smaller bowl, whisk the egg, and add in cottage cheese, lemon juice, and lemon zest, and mix all of the wet ingredients together.
• Finally, add the wet egg mixture to the dry ingredients and mix slowly until combined.
• Take the butter out of the freezer and grate it slowly into the dough kneading throughout so the butter disperses, do it until you grate all of the butter.
• Form a ball from the dough and roll it with a pin on floured surface into an 8-inch circle. Cut the dough into 8 triangles and carefully transfer onto the baking sheet.
• Prepare the egg wash by whisking the egg with water.
• Using a brush, cover the scones with the egg wash and bake in the oven for 18-20 minutes until lightly golden.
• Let them cool down on the baking sheet.
• Optional: combine lemon juice with powdered sugar to make the glazing and cover the scones with it before serving.

Nutrition

Serving: 1 scone (4 oz) | Calories: 334kcal | Carbohydrates: 42g | Protein: 9.2g | Fat: 14g | Saturated Fat: 8.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4g | Cholesterol: 82mg | Sodium: 607mg | Potassium: 112mg | Fiber: 1.2g | Sugar: 8.4g | Calcium: 148mg | Iron: 2.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.