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These scones are fluffy and bursting with tart lemon and sweet raspberries. And, with almost 9 grams of protein per serving, they can be a delicious treat to have during your afternoon coffee break.
If you’ve ever tried making scones, you know how tricky they can be. Anything to do with pastry has its tricks that can result in a delicious treat or an absolute disaster.
And, if you are not careful, you can end up with dry or dense scones.
These scones are perfect to make, even if you don’t have any experience. In fact, I always do them with my friends whenever we want to gather and just bake together.
Not only are these so easy to make, but the combination of lemon and raspberries is the perfect match.
What makes these scones so special is the addition of cottage cheese. It results in moist and flaky scones while adding 9 grams of protein per serving.
Pin this now to find it later
Pin ItWhile these scones do have some added sugar, they only offer 10 grams per serving. Unlike traditional scones, which can contain more than 20 grams of added sugar. These can be a healthier alternative whenever you are craving something sweet and delicious.
Ingredients and Substitutes
All-purpose flour (2 ¾ cups) – Replace with whole-wheat flour for a healthier alternative (it adds more fiber), or you can use a gluten-free flour blend to create gluten-free scones.
Salt (½ tsp)
Baking powder (1 tbsp)
Baking soda (1 tsp)
Caster sugar (⅓ cup) – Swap with granulated sugar or light brown sugar.
Egg (1 large)
Cottage cheese, blended (1 cup) – You can also use Greek yogurt, blended silken tofu, or ricotta cheese.
Fresh lemon juice (3 tbsp) – Substitute with lime juice or orange juice.
Lemon zest (2 tsp) – Use lime zest or orange zest.
Unsalted butter, very cold (½ cup) – Swap with ghee or solid coconut oil.
Fresh raspberries (⅔ cup) – Replace with blueberries, blackberries, diced strawberries, or dried fruits like cranberries.
EGG WASH
Egg (1)
Water (1 tsp)
OPTIONAL LEMON GLAZE
Lemon juice (1 tbsp) – You can also use lime juice, orange juice, or a mix of water and a few drops of lemon extract.
Powdered sugar (3 tbsp) – Use granulated sugar processed into fine powder or use a sugar-free alternative.
How to Make Lemon Raspberry Cottage Cheese Scones
Step 1. Preheat your oven to 400F and prepare a large baking sheet by lining it with parchment paper. Place the butter in the freezer for about 10 minutes.
Grab a large bowl and add the flour, salt, baking powder, baking soda, and caster sugar. Whisk all the ingredients.
Step 2. In another bowl, whisk the egg and then add the blended cottage cheese, lemon juice, and lemon zest.
Step 3. Give the wet ingredients a good stir.
Step 4. Pour the wet ingredients into the dry ingredients.
Step 5. Gently start combining them until it forms a dry dough.
Step 6. Grate the butter and add it to the dough. Start kneading the dough until all the butter blends into it.
Step 7. Add the raspberries to the dough. Start folding in the raspberries, but be careful not to crush them. A tip I have for you is that if the raspberries are too soft, try placing them in the freezer for 15- 20 minutes before. This can make folding them easier.
If you feel that the dough is too dry, you can add a splash of lemon juice or water.
Step 8. Transfer the dough to a floured surface and shape it into an 8-inch circle.
Step 9. Cut the circle into 8 triangles.
Step 10. Transfer each scone to the baking sheet. Make sure you leave plenty of space between them. Whisk the egg and water and brush the top of the scones with the egg washmix.
Step 11. Bake them for 18-20 minutes or until they become golden brown.
Step 12. When they are ready, remove them from the oven and allow them to cool down. In a small bowl, mix the lemon juice and powdered sugar.
Then, drizzle over the cooled scones before you serve them.
Pin this now to find it later
Pin ItHow I Would Modify This Recipe
- Make it Chocolatey: You can’t go wrong with chocolate. Try adding ½ cup of white chocolate chips to make them extra indulgent.
- Mini Scones: Cut the dough into 12 smaller wedges to create bite-sized treats. You might need to reduce the cooking time to 12-15 minutes.
- Try Different Berries: If you don’t have raspberries, you can try using other options. Or you can also create berry scones by using a blend of different berries.
My Tips & Tricks
- Handle the Dough Gently: Use a light fold when combining the wet and dry ingredients, as well as when you are folding in the raspberries.
- Cool Down Before Glazing: Wait until the scones are completely cool before you drizzle them with the glaze. Otherwise, it can melt and run off.
- Keep your Butter Cold: The colder the butter, the flakier the scones. Make sure you remember to place it in the freezer 10-15 minutes before you use it.
My Storage Tips
While these scones are great to have fresh out of the oven, you can also keep them for a couple of days. Place any leftovers in an airtight container and keep them at room temperature for up to 2 days or in the fridge for up to 5-6 days.
If you want to reheat them, place them in the oven at 300°F for 57 minutes or use a toaster oven to slightly warm them up.
To keep them for longer, wrap them individually and place them in a freezer-safe container. You can freeze them for up to 3 months.
Lemon Raspberry Cottage Cheese Scones
Cals: 350 Protein: 8.8 Carbs: 43.5 Fat: 17.8
Ingredients
- 2 ¾ cups all-purpose flour
- ½ tsp salt
- 1 tbsp baking powder
- 1 tsp baking soda
- ⅓ cup caster sugar
- 1 large egg
- 1 cup cottage cheese blended
- 3 tbsp fresh lemon juice
- 2 tsp lemon zest
- ½ cup unsalted butter very cold
- ⅔ cup fresh raspberries
Egg Wash
- 1 egg
- 1 tsp water
Optional Lemon Glaze
- 1 tbsp lemon juice
- 3 tbsp powdered sugar
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper. Place the butter in the freezer for about 10 minutes to ensure it’s very cold.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and caster sugar.
- In a separate bowl, whisk the egg. Add the blended cottage cheese, lemon juice, and lemon zest, stirring until smooth.
- Pour the wet mixture into the dry ingredients and mix gently until just combined. Avoid overmixing.
- Remove the butter from the freezer and grate it directly into the dough. Lightly knead just enough to evenly distribute the butter throughout.
- Gently fold in the raspberries, being careful not to crush them too much. Tip: If using very soft raspberries, you can freeze them for 15–20 minutes beforehand to make folding easier. If the dough feels too dry, add a small splash of lemon juice or water.
- Transfer the dough to a lightly floured surface and shape it into an 8-inch circle. Cut into 8 wedges and carefully place them on the prepared baking sheet.
- Whisk together the egg and water, then brush the tops of the scones.
- Bake for 18–20 minutes, or until lightly golden. Allow the scones to cool on the baking sheet before serving.
- Stir together the lemon juice and powdered sugar until smooth. Drizzle over the cooled scones before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
