These scones are bright, zesty, and have a delicious tangy lemon flavor. They are incredibly moist, with a tender crumb, and perfect for a delicious breakfast.

For years, my go-to pastry dish was a classic buttermilk scone. The tender crumb, the buttery flavor, and the hint of sweetness were comfort at every bite.

But recently, I discovered that there is something better than traditional buttermilk scones: lemon cottage cheese scones.

They pack way more protein, too, and my boyfriend seems to love them.

The secret ingredient: cottage cheese. I blended it until it was smooth and added a generous amount of fresh lemon zest and juice.

And the rest is history. Every time I buy lemons, my family knows it’s time for scones.

I know it sounds weird adding cottage cheese to scones, but they create such an incredibly tender crumb. So, say goodbye to dry, crumbly scones forever.

And, while it may sound intimidating to make scones. I can assure you that they are so easy to make, you’ll keep making them every time you have a chance.

Ingredients and Substitutes

All-purpose flour (2 ¾ cups) – You can replace it with an equal amount of whole wheat flour for a nuttier flavor or use a gluten-free blend.

Salt (½ tsp)

Baking powder (1 tbsp)

Baking soda (1 tsp)

Brown sugar (1/3 cup) – Swap with coconut sugar, white sugar, or even maple syrup (although this might change the texture a bit).

Egg (1 large) – Use ¼ cup of applesauce or mashed bananas.

Cottage cheese, blended (1 cup) – Greek yogurt or ricotta cheese can be great alternatives.

Fresh lemon juice (3 tbsp) – You can also use lime juice for a different citrus flavor.

Lemon zest (2 tsp) – If you want a twist, try using orange zest.

Unsalted butter, very cold (½ cup) – Replace with vegan butter or chilled coconut oil.

EGG WASH

Egg (1)

Water (1 tsp)

Glazing (optional)

Lemon juice (1 tbsp) – Lime juice mixture or a mixture of water with vanilla extract can also be great substitutes.

Powdered sugar (3 tbsp) – You can use granulated sugar processed in a blender until fine, which can be a good replacement.

How to Make Lemon Cottage Cheese Scones

Step 1.Preheat your oven to 400°F and prepare a large baking sheet by lining it with parchment paper. Place the butter in the freezer for 10 minutes to chill it.

Grab a large bowl and combine the flour, salt, baking powder, baking soda, and brown sugar.

Step 2. In a smaller bowl, add the egg.

Step 3. Whisk the egg.

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

Step 5. Give the wet ingredients a good stir.

Step 6. Combine the wet ingredients with the dry ingredients.

Step 7. Remove the butter from the freezer and grate it slowly into the dough.

Step 8. Start kneading the dough as you add the butter.

Step 9. Form a ball with the dough.

Step 10. Flour a surface and grab a rolling pin. Flatten the dough into an 8-inch circle.

Step 11. Cut the dough into 8 triangles.

Step 12. Transfer the triangles into the baking dish, making sure you leave plenty of space between them. Prepare the egg wash by whisking the egg with water. Brush the scones with the egg wash.

Place the scones in the oven and bake for 18-20 minutes or until they’re lightly golden.

Step 13. When they are ready, take them out of the oven. And, you can make a glaze with the lemon and powdered sugar to drizzle on top of the scones.

How I Would Modify This Recipe

• Add Berries: Gently fold in ½ cup of fresh or frozen blueberries or raspberries into the dough for a delicious, fruity flavor.
• Add Poppy Seeds: For a classic lemon-poppy seed flavor, add 1-2 tablespoons of poppy seeds to the dry ingredients.
• Try Different Spices: You can try adding ½ teaspoon of ground cinnamon, nutmeg, or cardamom to add some aromatic flavors.

My Storage Tips

If you have any leftovers (I admire your ability not to eat them all), store them in an airtight container and place them in the fridge for up to 7 days. To keep them for longer, place any un-glazed scones in the freezer for up to 3 months.

Slightly place them in the oven to reheat them and bring them back to life.

More Cottage Cheese

• Protein Pumpkin Scones with Cottage Cheese
• Blueberry Cottage Cheese Scones
• Flourless Blueberry Cottage Cheese Cake