These scones are bright, tangy, and with a hint of lemon and poppy seeds. They pack 8.9g of protein each and taste like heaven Perfect for your breakfast or Sunday brunch.

My friends and meet each month to have brunch and talk about our lives. I love these moments with my friends.

And, each time, I always try to look for different recipes to surprise them and give them a delicious treat to have. This month, I wanted to bring a bit of sunshine to them (after having several weeks of cold weather).

These lemon poppy seed cottage cheese scones are fluffy, tangy, and subtly sweet. Each bite you take gives you a delicious zing blended with the buttery texture of the flaky scone.

Now, these scones are not only delicious, but they are a healthier alternative to traditional scones.

Each scone gives you almost 9 grams of protein and only 5 grams of added sugars. This makes them a great alternative when you are looking for a sweet treat for your breakfast, brunch, or afternoon coffee.

Ingredients and Substitutes

All-purpose flour (2 ¾ cups) – Replace with whole-wheat flour or use a gluten-free flour blend (make sure that it has a binding agent like xanthan gum).

Salt (½ tsp)

Baking powder (1tsp)

Baking soda (1 tsp)

Brown sugar (⅓ cup) – Swap with coconut sugar, white sugar mixed with a bit of molasses, or maple syrup.

Egg (1 large)

Blended cottage cheese (1 cup) – You can also use Greek yogurt, silken tofu, or ricotta cheese.

Fresh lemon juice (3 tbsp) – Substitute with fresh lime juice or apple cider vinegar.

Lemon zest (2 tsp) – Replace with lime zest, orange zest, or lime extract.

Unsalted butter, very cold (½ cup) – Swap with ghee or solid coconut oil.

Poppy seeds (3 tbsp) – You can also use chia seeds or sesame seeds.

Egg Wash

Egg (1)

Water (1 tsp)

Optional Lemon Glaze

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

Powdered sugar (3 tbsp) – You can use powdered erythritol if you want to lower the sugar content.

How to Make Lemon Poppy Seed Cottage Cheese Scones

Step 1. Preheat your oven to 400F. Grab a large baking sheet and place a piece of parchment paper on top. Place your butter in the freezer for 10 minutes.

Grab a large bowl and add the flour, salt, baking powder, baking soda, brown sugar, and poppy seeds.

Step 2. Give the dry ingredients a good stir.

Step 3. In another bowl, whisk the egg and then add the blended cottage cheese, lemon juice, and lemon zest.

Step 4. Combine the ingredients.

Step 5. Pour the wet ingredients into the dry ones.

Step 6. Gently stir the ingredients until a dry dough forms.

Step 7. Grate the butter into the dough. Start kneading the dough to distribute the butter evenly throughout the dough.

Step 8. Place the dough on top of a floured surface and form an 8-inch circle.

Step 9. Cut the circle into 8 triangles.

Step 10. Transfer each scone to the baking sheet, leaving plenty of space between them.

Step 11. Whisk the egg and water together to create an egg wash. Now, brush the top of the scones with the egg wash.

Step 12. Bake for 18-20 minutes or until they become lightly golden on top.

Step 13. When they are ready, remove them and place them on a cooling rack. While the scones are cooling, in a small bowl, add the lemon juice and powdered sugar.

Step 14. Give the ingredients a good stir.

Step 15. Drizzle the glaze on top of the scones before you serve them.

My Tips & Tricks

1. Don’t Overmix the Dough: Stir until the ingredients are combined. Overmixing can develop the gluten, which can lead to tough and dry scones.
2. Freeze Before Baking: If you have time, try placing them in the freezer for 15 minutes before you bake them. This can help hold their shape and make them rise better.
3. Blend the Cottage Cheese: It will help it have a smooth consistency and allow for smooth and buttery scones.