Every bite of these scones is full of bright and sweet blueberries. They are moist, fully, and packed with protein, perfect for a guilt-free breakfast.

You wake up, and you know you have so much going on.

When those days happen, you just need something to start your day right. Not have your usual piece of toast with butter.

So, when I need a quick pick-me-up, these lemon blueberry cottage cheese scones are my go-to option.

These scones are fluffy, tangy, and bursting with fresh blueberries. They are the perfect balance of sweet and tart.

If you’ve been here for a while, you probably know that I love scones.

Each recipe I create brings different flavors to showcase the delicious and comforting side of scones. However, these are not regular scones.

My secret ingredient is cottage cheese.

Cottage cheese not only gives it a slight protein boost, but it also makes these scones incredibly moist and with a delicious, tender crumb.

Ingredients and Substitutes

All-purpose flour
(2 ¾ cups) – You can also use whole wheat flour or a 1-to-1 gluten-free flour blend.

Salt
(½ tsp)

Baking powder
(1 tbsp)

Baking soda
(1 tsp)

Brown sugar
(1/3 cup) – Swap with granulated sugar, honey, or coconut sugar. 

Egg
(1 large)

Cottage cheese, blended
(1 cup) – Substitute with Greek yogurt or ricotta cheese for a similar creamy texture.

Fresh lemon juice
(3 tbsp) – Use lime juice or apple cider vinegar.

Lemon zest
(2 tsp) – Replace with lime zest or orange zest if you want a different citrusy flavor.

Unsalted butter, very cold
(½ cup) – Swap with an equal amount of coconut oil or a plant-based butter.

Fresh blueberries (2/3 cup) – You can also use frozen blueberries (you don’t need to thaw them) or other fruits like raspberries or diced strawberries.

Egg Wash


Egg
(1)

Water (1 tsp)

Glazing (optional)


Lemon juice
(1 tbsp) – Replace with orange juice or milk.

Powdered sugar (3 tbsp) – Swap with a sugar-free powdered sweetener if you want to reduce the sugar content.

How to Make Lemon Blueberry Cottage Cheese Scones

Step 1. Preheat your oven to 400°F, then line a large baking sheet with parchment paper. Grab your butter and place it in the freezer for 10 minutes so it gets extra cold.

Take out a large bowl and add the flour, salt, baking powder, baking soda, and brown sugar.

Step 2. Give the dry ingredients a good stir.

Step 3. In another bowl, whisk the egg.

Step 4. Add the blended cottage cheese, lemon juice, and lemon zest.

Step 5. Give the ingredients a good stir. Then, add the dry ingredients and mix everything until it’s all combined.

Step 6.  Remove the butter from the freezer and grate it into the dough.

Step 7. Start kneading the dough.

Step 8. Keep on kneading the dough until all the butter is combined. 

Step 9. Add the blueberries on top of the dough.

Step 10. Gently fold in the blueberries to avoid crushing them. If you find that the dough is too hard or it’s tough to fold in the blueberries, you can try adding a bit of lemon juice or water.

Step 11. Flour a surface and roll the dough into a ball. Take out your rolling pin and create an 8-inch circle.

Step 12. Cut the circle into 8 triangles.

Step 13. In a small bowl, whisk the egg and water to make the egg wash.

Step 14. Transfer the triangles to the baking sheet. Just make sure you leave enough space in between them.

Coat each triangle with the egg wash. You can use a brush.

Step 15. Place the scones in the oven and bake them for 18-20 minutes. When it’s all done, remove from the oven and let them cool on the baking sheet.

Step 16. While the scones cool, add the lemon juice and powdered sugar into a small bowl. 

Step 17. Mix the ingredients to create a glaze.

Step 18. Once the scones have cooled, drizzle the glaze over them.

How I Would Modify This Recipe

• Make it Zestier: If you love lemon flavor, try doubling the lemon zest and add a drop of lemon extract to have a bigger lemon punch.
• Add Crunch: Toss in a handful of poppy seeds or sprinkle coarse sugar on top before you place the scones in the oven for a crunchy top.
• Go Savory: Yes, I know it sounds weird, but if you remove the sugar, lemon, and blueberries and if you add cheddar cheese, chives, and bacon bits, you can create a savory option.

My Storage Tips

If you manage to have some leftovers (kudos on that strong willpower), you can place them in an airtight container and keep them at room temperature for up to 3 days. If you want to keep them for longer, place them in the fridge for up to 6 days.

You can also place them in the freezer if you wrap them individually. They will last in the freezer for up to 3 months.

More Scone Recipes

• Orange Cottage Cheese Scones
• Banana Cottage Cheese Scones
• Chocolate Protein Cottage Cheese Scones