Lemon Blueberry Cottage Cheese Scones

Why Make This Recipe

Lemon Blueberry Cottage Cheese Scones are a delightful choice for breakfast or a snack. The combination of fresh blueberries and zesty lemon creates a refreshing flavor. These scones are also a bit healthier because they use cottage cheese, adding protein and moisture without heavy cream or butter. Plus, they’re easy to make!

How to Make Lemon Blueberry Cottage Cheese Scones

Ingredients:

• 1 cup cottage cheese
• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter, softened
• 1 egg
• 1 tablespoon lemon zest
• 1 cup blueberries
• 1 tablespoon lemon juice

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
3. In another bowl, combine the cottage cheese, butter, egg, lemon zest, and lemon juice.
4. Mix the wet ingredients into the dry ingredients until just combined.
5. Gently fold in the blueberries.
6. Drop spoonfuls of the dough onto a lined baking sheet.
7. Bake for 15-20 minutes or until golden.
8. Allow to cool slightly before serving.

How to Serve Lemon Blueberry Cottage Cheese Scones

These scones are best served warm. You can enjoy them plain or with a bit of butter or jam. They pair well with a cup of tea or coffee, making them perfect for breakfast or afternoon snacks.

How to Store Lemon Blueberry Cottage Cheese Scones

To store, place the cooled scones in an airtight container at room temperature for up to 2 days. If you need to keep them longer, you can freeze them. Wrap each scone individually in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months.

Tips to Make Lemon Blueberry Cottage Cheese Scones

• Make sure your butter is softened but not melted. This helps create a good texture.
• Do not over mix the dough. Stir just until the ingredients come together for light and fluffy scones.
• Use fresh blueberries for the best flavor, but frozen blueberries can work too; just do not thaw them before adding.

Variation

You can add nuts or replace blueberries with raspberries or strawberries for a different fruit experience. Adding a pinch of cinnamon or nutmeg can also bring a warm spice to the scones.

FAQs

1. Can I use Greek yogurt instead of cottage cheese?

   • Yes, Greek yogurt can be used as a substitute for cottage cheese, but the texture will be slightly different.

2. What can I use instead of fresh blueberries?

   • You can use frozen blueberries or other fruits like cranberries, raspberries, or chopped strawberries.

3. How do I know when the scones are done?

   • The scones are done when they are golden brown on top and a toothpick inserted in the center comes out clean.

Lemon Blueberry Cottage Cheese Scones

Delightful scones with fresh blueberries and zesty lemon, made healthier with cottage cheese for added protein and moisture.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 scones

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup cottage cheese
• 1/4 cup butter, softened Make sure it's softened but not melted.
• 1 egg
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice

Dry Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Fruits

• 1 cup blueberries Fresh is best, but frozen can be used without thawing.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
3. In another bowl, combine the cottage cheese, butter, egg, lemon zest, and lemon juice.
4. Mix the wet ingredients into the dry ingredients until just combined.
5. Gently fold in the blueberries.
6. Drop spoonfuls of the dough onto a lined baking sheet.

Baking

1. Bake for 15-20 minutes or until golden.
2. Allow to cool slightly before serving.

Notes

These scones are best served warm. Serve plain or with butter or jam. Store in an airtight container for up to 2 days, or freeze for up to 3 months.