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Fresh lemon blueberry cottage cheese scones on a rustic wooden table

Lemon Blueberry Cottage Cheese Scones

Delightful scones with fresh blueberries and zesty lemon, made healthier with cottage cheese for added protein and moisture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.