cottage cheese scones (blueberry lemon, high protein)
Soft, golden cottage cheese scones loaded with wild blueberries and lemon zest. They have 7g of protein each, no powder. Truly bakery-quality with a crackly lemon sugar top!
Servings: 8
Calories: 209kcal
Ingredients
scone dough
- 1¾ cups (275g) all-purpose flour
- 1 tablespoon (11g) baking powder
- 2 tablespoon (23g) sugar
- 1 teaspoon salt
- 3 tablespoon (34g) cold butter cut into small pieces
- 2 whole eggs
- ½ teaspoon vanilla extract
- ½ cup (140g) 4% cottage cheese
- 1 cup (145g) blueberries fresh or frozen, wild blueberries are the best!!
- zest of 1 lemon
topping
- 2 tablespoon (30g) milk any kind
- 3 tablespoon (36g) sugar
- zest of 1 lemon feel free to use more!
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, rub together the 1¾ cups (275g) all-purpose flour and 3 tablespoon (34g) cold butter with your hands or a pastry cutter until you get pebbles that resemble coarse pebbles. Then stir in the 1 tablespoon (11g) baking powder, 2 tablespoon (23g) sugar, and 1 teaspoon salt.
- In a blender or using an immersion blender, combine the 2 whole eggs, ½ cup (140g) 4% cottage cheese, and ½ teaspoon vanilla extract. Blend until fully smooth.Pour the wet mixture into the flour-butter mixture. Begin stirring to combine. When the dough is about halfway combined and still shaggy, sprinkle in the 1 cup (145g) blueberries and zest of 1 lemon. Continue folding gently until the dough just comes together — some flour streaks are fine. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently bring it together with your hands — it will look crumbly at first, keep going. Carefully shape into a circle about 1 inch thick. Use a light touch throughout; no kneading, no pressing hard.Transfer the parchment with the dough circle to the freezer for 10 minutes.
- While the dough chills, mix the 3 tablespoon (36g) sugar and zest of 1 lemon together, rubbing with your fingers until fragrant and slightly damp.
- Remove from the freezer. Cut into 8 even wedges with a sharp knife or bench scraper. Separate slightly on the baking sheet.Brush 2 tablespoon (30g) milk over the tops of each scone, then sprinkle generously with the lemon sugar mixture.
- Bake for 15–22 minutes until the tops are golden brown and the centers spring back when lightly touched. Start checking at 15 minutes.
Video
Notes
Cottage cheese: Any fat level works but full fat works best and Greek yogurt works too.
Eggs: Do not substitute flax eggs, they make the dough too gloopy to shape. Learn from me!
Blueberries: Fresh or frozen are both fine. Frozen tends to bleed color more but wild frozen blueberries are the most flavorful and smaller so you get more in every bite. You can add them straight from frozen to the dough.
Storage: These freeze like a dream! Airtight container at room temperature up to 2 days. You can refridgerate them but the lemon topping actually doesn't do the best in the fridge so they are best frozen and then reheated. Reheat at 325°F for 5–8 minutes to refresh or in the air fryer.
Make ahead: Freeze unbaked wedges solid on a sheet pan, then transfer to a bag. Bake from frozen at 400°F, adding 4–5 minutes to the bake time.
Nutrition
Serving: 1scone | Calories: 209kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 543mg | Potassium: 80mg | Fiber: 1g | Sugar: 10g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg