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Learn how to bake moist, flaky gluten-free lemon cottage cheese scones. They are tangy, sweet, and perfect when you are looking to satisfy your cravings in a healthy way!
I’ve heard so many of my friends say that gluten-free products aren’t the same as the originals. And, while it might be true with some things, it doesn’t have to be the rule.
So, when we decided to get together for an afternoon tea, I knew it was the best moment to show them that gluten-free can be equally delicious.
These scones bring a citrusy punch of fresh lemon juice (and zest). On top of that, they are flaky, buttery, and creamy.
But, what makes these scones just the same as regular scones?
It’s all about the cottage cheese.
Pin this now to find it later
Pin ItSince gluten-free flours often absorb more liquid than traditional wheat flours, the consistent moisture of the cottage cheese helps prevent them from drying out in the oven.
The result is scones so delicious you won’t be able to stop at one.
Ingredients and Substitutes
Gluten-free all-purpose flour (2 ¾ cups) – Swap with a mix of almond flour and oat flour in equal parts.
Xanthan gum (1 ¼ tsp) – Replace with guar gum.
Salt (½ tsp)
Baking powder (1 tbsp)
Cane sugar (1/2 cup) – Substitute with coconut sugar or maple sugar. You can also use a sugar-free option (like erythritol) to reduce the carb content.
Large egg (1)
Cottage cheese, blended (1 ½ cups) – You can also use Greek yogurt or silken tofu for a dairy-free option.
Fresh lemon juice (3 tbsp) – Swap for lime juice (while you could use bottled lemon juice, it gives it an artificial flavor).
Lemon zest (2 tsp) – Orange or lime zest works well.
Unsalted butter, very cold (½ cup) – Use chilled coconut oil or plant-based butter.
EGG WASH
Egg (1)
Water (1 tsp)
GLAZING (OPTIONAL)
Lemon juice (1 tbsp) – Replace with lime or orange juice.
Powdered sugar (3 tbsp) – Blend granulated sugar or use a sugar-free powdered sugar alternative.
How to Make Gluten Free Lemon Cottage Cheese Scones
Step 1. Preheat your oven to 400F and prepare a large baking sheet with parchment paper. Place the butter in the freezer for 10-15 minutes to make it extra cold.
Grab a large bowl, mix the gluten-free flour, xanthan gum, salt, baking powder, and unrefined cane sugar.
Step 2. In another bowl, mix the eggs, blended cottage cheese, lemon juice, and lemon zest.
Step 3. Pour the wet ingredients into the dry ones and blend until it forms a dough. It might be a bit crumbly but that’s ok.
Step 4. Remove the butter from the freezer and grate it into the dough. Start kneading the dough until the butter blends into the dough.
If it’s too dry, try adding a splash of lemon juice.
Step 5. Wet your hands and form the dough into a ball and place it on top of a floured surface. Roll the dough into a 7-inch circle.
Then, cut it into 8 triangles and place them on the baking sheet.
Step 6. Whisk the egg and water to create an egg wash. Brush the egg wash on top of the scones.
Step 7. Place the scones in the oven and bake for 18-20 minutes or until they are golden brown. When they are all cooked, remove them from the oven and let them cool down.
Mix the lemon juice and powdered sugar to make a glaze and drizzle it on top of the scones before serving.
Pin this now to find it later
Pin ItHow I Would Modify This Recipe
- Make it fruity: Try adding some fresh berries (like raspberries or blueberries) or dried fruit (like cranberries).
- Add some crunch: Fold in ¼ cup of crushed walnuts or almonds.
- Going dairy-free: Use a plant-based butter and replace the cottage cheese with silken tofu.
My Tips & Tricks
- Chill your ingredients: Keep your butter and liquids as cold as possible to ensure a flaky texture. Cold butter creates steam when you bake it, which leads to a light and airy inside.
- Don’t overmix the dough: Mix until the ingredients come together. Overworking the tough can lead to tough scones.
- Don’t roll too hard: When rolling out the dough, avoid pressing down too firmly. Handling the dough gently results in tender scones.
My Storage Tips
You can keep the scones at room temperature for up to 2-3 days. If you want to keep them for longer, keep them in an airtight container for up to 7 days.
And, if you want to keep them for longer, wrap them individually and keep them in the freezer for up to 3 months.
When you want to have them again, you can place them in the microwave, oven, or air fryer for a couple of minutes to warm them up.
Gluten Free Lemon Cottage Cheese Scones
Cals: 359 Protein: 8.7 Carbs: 46.4 Fat: 14.9
Ingredients
- 2 ¾ cups gluten-free all-purpose flour I used Caputo Gluten Free Flour for pizza and bread (check notes)
- 1 ¼ tsp xanthan gum ¾ tsp if the blend already contains xanthan gum (check notes)
- ½ tsp salt
- 1 tbsp baking powder
- 1/2 cup cane sugar
- 1 large egg
- 1 ½ cups 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 400°F. Line a large baking sheet with parchment paper. Place the butter in the freezer for 10–15 minutes so it gets extra cold.
- In a large bowl, mix together the gluten-free flour, xanthan gum, salt, baking powder, and unrefined cane sugar.
- In a smaller bowl, whisk the egg. Add the blended cottage cheese, lemon juice, and lemon zest, and mix until combined.
- Add the wet mixture to the dry ingredients and mix gently until just combined. The dough will still be a bit crumbly. That’s ok. We want to keep it that way before the next step.
- Take the butter out of the freezer and grate it into the dough, kneading lightly as you go so it disperses evenly. If the dough is too dry, add a little more lemon juice.
- Using wet hands, form the dough into a ball and transfer it to a generously floured surface. Knead in additional flour as needed and roll into a 7-inch circle. Cut into 8 triangles and carefully transfer to the prepared baking sheet.
- Prepare the egg wash by whisking the egg with water. Brush the tops of the scones with the egg wash. You will only end up using about 1 tbsp of egg wash in total.
- Bake for 18–20 minutes, until lightly golden. Remove from the oven and let the scones cool on the baking sheet.
- Optional: Mix the lemon juice with powdered sugar to make the glaze and drizzle over the scones before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
