Lemon Poppy Seed Cottage Cheese Scones
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.
Servings: 8 scones
Ingredients
- 2 ¾ cups all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ⅓ cup brown sugar
- 1 large egg
- 1 cup blended cottage cheese
- 3 tbsp fresh lemon juice
- 2 tsp lemon zest
- ½ cup unsalted butter very cold
- 3 tbsp poppy seeds
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 so it stays very cold.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, brown sugar, and poppy seeds.
- In a separate bowl, whisk the egg. Add the blended cottage cheese, lemon juice, and lemon zest, mixing until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
- Remove the butter from the freezer and grate it directly into the dough. Lightly knead just enough to distribute the butter evenly throughout.
- Transfer the dough onto a lightly floured surface and form it into an 8-inch circle. Cut into 8 wedges and 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 on top. Let the scones cool slightly on a cooling rack.
- Stir together lemon juice and powdered sugar until smooth. Drizzle over cooled scones before serving for extra lemon flavor.
Nutrition
Serving: 1 scone (4 oz) | Calories: 315kcal | Carbohydrates: 34.2g | Protein: 8.7g | Fat: 16.9g | Saturated Fat: 9.9g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 300mg | Potassium: 205mg | Fiber: 1.7g | Sugar: 8.1g | Vitamin A: 505IU | Vitamin C: 5.8mg | Calcium: 112mg | Iron: 2.4mg