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Lemon cottage cheese scones on a wooden board with lemon slices

Lemon Cottage Cheese Scones

Lemon Cottage Cheese Scones are a delightful treat combining tangy lemon and creamy cottage cheese. Perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup cold butter, cubed Make sure butter is cold for a flaky texture.
  • 1 cup cottage cheese Low-fat cottage cheese can be used.
  • 1/4 cup lemon juice Freshly squeezed is preferred.
  • 1 tablespoon grated lemon zest
  • 1 large egg

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. In a separate bowl, mix together the cottage cheese, lemon juice, lemon zest, and egg.
  5. Combine wet ingredients with the dry ingredients until just mixed.
  6. Turn the dough onto a floured surface and knead gently.
  7. Roll or pat the dough into about 1-inch thick rounds.
  8. Place on a lined baking sheet and bake for 15-20 minutes or until golden.
Serving
  1. Serve these scones warm, straight from the oven, with butter or jam.

Notes

Store in an airtight container at room temperature for up to 2 days. For longer storage, wrap in plastic and freeze for up to 3 months.