Lemon Raspberry Cottage Cheese Scones
These scones are fluffy and bursting with tart lemon and sweet raspberries. And, with almost 9 grams of protein per serving, they can be a delicious treat to have during your afternoon coffee break.
Servings: 8 scones
Ingredients
- 2 ¾ cups all-purpose flour
- ½ tsp salt
- 1 tbsp baking powder
- 1 tsp baking soda
- ⅓ cup caster sugar
- 1 large egg
- 1 cup cottage cheese blended
- 3 tbsp fresh lemon juice
- 2 tsp lemon zest
- ½ cup unsalted butter very cold
- ⅔ cup fresh raspberries
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 to ensure it’s very cold.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and caster sugar.
- In a separate bowl, whisk the egg. Add the blended cottage cheese, lemon juice, and lemon zest, stirring until smooth.
- Pour the wet mixture into the dry ingredients and mix gently until just combined. Avoid overmixing.
- Remove the butter from the freezer and grate it directly into the dough. Lightly knead just enough to evenly distribute the butter throughout.
- Gently fold in the raspberries, being careful not to crush them too much. Tip: If using very soft raspberries, you can freeze them for 15–20 minutes beforehand to make folding easier. If the dough feels too dry, add a small splash of lemon juice or water.
- Transfer the dough to a lightly floured surface and shape it into an 8-inch circle. Cut into 8 wedges and carefully 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. Allow the scones to cool on the baking sheet before serving.
- Stir together the lemon juice and powdered sugar until smooth. Drizzle over the cooled scones before serving.
Nutrition
Serving: 1 scone (4 oz) | Calories: 350kcal | Carbohydrates: 43.5g | Protein: 8.8g | Fat: 17.8g | Saturated Fat: 10.6g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 325mg | Potassium: 210mg | Fiber: 2g | Sugar: 14.1g | Vitamin A: 520IU | Vitamin C: 8.4mg | Calcium: 108mg | Iron: 2.5mg